Preheat oven to 325° F. Line cookie sheets with parchment paper. Set aside.

In a medium bowl, cream together the melted butter, brown sugar, white sugar, salt and baking soda until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the flour until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Using a 4-Tablespoon ice cream scoop, drop cookie dough onto the prepared cookie sheets (Note: This will produce a cookie that is between 4 and 5 inches in diameter. A 2-Tablespoon ice cream scoop will produce a cookie that is around 3 inches in diameter). Cookies should be about 3 inches apart. Flatten cookies with a damp hand.

Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Yield: 16 cookies if using the 4-Tablespoon scoop; 24 cookies if using the 2-Tablespoon scoop.