Blueberry Chocolate Cookies

Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
In a large bowl, beat the cooled down melted butter (it must be cooled down) with the brown sugar and granulated sugar until smooth. Add the vanilla extract, egg, and egg yolk, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, beating until almost incorporated. Add the chocolate chips and blueberries.
Beat until fully combined. Divide the cookie dough into 12 balls.
Roll them smooth before placing them on a baking sheet. Place them 2-3 inches apart, baking one sheet at a time. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the cookies for 10-12 minutes; they will look underbaked but will continue to cook as they cool. The edges will look set but the centers will look soft.
Immediately after removing the cookies from the oven, use a round cookie cutter or small bowl to gently "scoot" the edges by pushing the sides inward shaping them into thicker, perfectly round cookies. Scooting the cookies not only makes them round but creates the perfect texture, chewy edges and fudgy centers.