Vancouver Island Salt Co. Coffee Saltto top cookies (optional but encouraged)
Whisk the flours and baking soda together in a medium bowl; set aside.
Whisk both sugars, salt, vanilla and olive oil in a large bowl until fully incorporated.
Add the egg and yolk and whisk until the mixture is smooth with no lumps of sugar remaining; about 30 seconds. Let the mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat this process of resting and whisking 2 more times until the mixture is thick and smooth.
Using a rubber spatula, add the flour mixture to the wet ingredients until just combined. Stir in the chocolate chips and make sure there are no flour pockets remaining.
Cover the bowl with plastic wrap or a dishcloth, and let the dough rest in the fridge for 30 minutes.
Preheat the oven to 325 degrees. Prepare two cookie sheets with parchment paper or a silicone baking mat.
After the dough has chilled, use a tablespoon to scoop out the dough, and roll into balls. Space the cookies 2-3 inches apart on the cookie sheet, and press down gently on each one to flatten it slightly. If using, sprinkle a pinch of the coffee salt on to each cookie before putting the tray in the oven.
Bake until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 12-14 minutes. Let the cookies rest on the sheet for five minutes, then transfer to a wire rack to cool completely.
The bread flour isn't necessary, but an awesome addition as it gives the cookies a chewier texture. If you don't have any on hand, use all-purpose flour instead.