Preheat oven to 325. Line two large baking sheets with parchment paper.
In the bowl of a stand-mixer fitted with the paddle attachment, cream together the butter and the sugars. Incorporate the egg and egg yolk. Add the vanilla and maple extracts.
In a bowl, sift together the flour, baking soda, and salt. Add them to the mixer and mix until just combined. Add the chocolate chips and beat until it all comes together.
Use a medium cookie scoop to scoop cookies onto cookie sheets (cookies will spread some while baking, so leave some room). Bake the cookies 12-14 minutes, until golden and set on the edges but still a little undone in the center, being careful not to overbake. The cookies will look puffy when they come out of the oven, but let them set on the cookie sheet for 5 minutes and they will settle and look like the ones pictured. Remove to a cooling rack to finish cooling. Best served warm with a glass of milk.