Preheat your oven to 350°F and line two large baking sheets with parchment paper.

In a medium mixing bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

In a large mixing bowl, use an electric mixer or whisk to beat 1 cup unsalted butter (softened), 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium-high speed for 2 to 3 minutes until light and fluffy.

Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract; beat on medium speed for about 1 minute until fully incorporated.

Gradually mix the dry ingredients into the wet ingredients on low speed until just combined, being careful not to overmix.

Cover the dough and chill in the refrigerator for at least 30 minutes.

Remove chilled dough and use a cookie scoop or spoon to portion into 1-tablespoon balls; roll each ball in coarse sugar if using, and place balls 2 inches apart on prepared baking sheets.

Bake in the preheated oven for 11 to 13 minutes, until the edges are light golden brown and centers still look slightly underdone.

Let cookies rest on the baking sheets for 3 minutes, then transfer to cooling racks to cool completely.