Coconut Oil Chocolate Chip Cookies

Preheat the oven to 350°F, line a large baking sheet with parchment paper, and set aside.
Melt the 1 cup refined coconut oil and pour it into a large bowl or stand mixer fitted with a paddle attachment.
Add 1 cup light brown sugar, ½ cup granulated sugar, and 1 teaspoon salt to the mixing bowl with the coconut oil and mix until combined.
Add 2 large eggs, 1 additional egg yolk, and 1 tablespoon vanilla extract and beat until fully incorporated.
In a medium bowl, whisk together the 3 cups all-purpose flour and 1 teaspoon baking soda and add to the wet ingredients in two separate additions, mixing between each one.
Fold in the 1½ cups chocolate chips until evenly distributed.
Use a #10 medium cookie scoop to either scoop dough directly onto the pan for small cookies (1 ounce each) or roll two scoops of dough together for large cookies and place on the pan at least 2 inches apart.
For small cookies, bake for 9 to 11 minutes, for large cookies, bake for 12 to 14 minutes. The edges of the cookies should be golden brown. Remove from the oven and transfer to a cooling rack.