Grab a medium-sized mixing bowl and add ¼ cup of unsalted butter (room temperature) to it.

Pour 2 tbsp of granulated sugar and ¼ cup of brown sugar into the bowl.

Use an electric mixer to beat all the ingredients until the mixture is light and fluffy.

Add 1 large room-temperature egg yolk into the butter-sugar mixture.

Stir in ½ tsp of vanilla essence and mix until fully combined. Scrape down the sides of the bowl as needed while mixing.

Measure out ½ cup of all-purpose flour and add it to the mixing bowl.

Sprinkle ¼ tbsp of baking soda and a pinch of salt over the cookie batter and beat until just combined.

Fold ½ cup of semi-sweet chocolate chunks or chips into the batter, distributing them evenly.

Cover the mixing bowl with a plastic wrap and transfer to the freezer to chill for 10 minutes.

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Line a baking sheet with parchment paper to prevent the cookies from sticking.

Grab a 1.5 tbsp cookie scoop and scoop the cookie dough onto the prepared baking sheet, leaving enough space between each scoop for spreading.

Bake the cookies in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown and the tops are set.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes.

Transfer the cookies to a wire rack to finish cooling and grab a few to enjoy deliciously, bite-sized small batch cookies at their best!