Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.
In a medium bowl, whisk together flour, baking soda and salt.
In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.
Add the chips and pecan bits {or whatever add-ins you choose} and mix well to distribute.
Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball. Place them about 3 to 3 ½ inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.
Note: If you prefer crunchier cookies, let them go a little longer until they're more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.
Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.