Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
In a medium bowl, whisk together the sugars, butter, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients, and mix together just until completely combined. Stir in the chocolate chips.
Split dough in half.
Roll out the first portion with a rolling pin and cut into circles slightly larger than the bottom of each hole in the muffin tin.
Roll the second portion into 12 small balls.
Mold your cookie bowls around an upside-down muffin tin. We recommend creating a base by placing a small ball of cookie dough on top of each cup, then wrapping with a circular cutout of flattened cookie dough.
Bake for 15-17 minutes, or until golden brown.
Allow the cookie bowls to cool on the baking sheets for about two minutes before transferring to a wire rack.