Start by turning your oven broiler to high and line a baking sheet with foil. Move the oven rack to the highest or second highest position. Roast the Hatch chiles for 3-5 minutes a side until fully roasted and blackened. Place them in a zipper-lock plastic bag or a mixing bowl and cover with plastic wrap. Let cool and steam for 10 minutes.

Once steamed and cool enough to handle, peel off the blackened skin and remove the seeds. Dice into small pieces and set aside to fully cool.

Melt ¾ cup unsalted butter in a microwave-safe bowl and set it aside to cool slightly.

In a mixing bowl, whisk together 2 cups all-purpose flour, ¾ teaspoon Kosher salt, and ¾ teaspoon baking soda and set that aside as well.

In a large mixing bowl, combine ½ cup white sugar and ¾ cup dark brown sugar with the slightly cooled butter. Whisk until well incorporated and the sugars have melted. Set aside for 5-10 minutes so the sugar finishes dissolving into the butter while the Hatch chiles cool as well.

Once everything has cooled, add 2 teaspoons of vanilla extract to the wet ingredients and whisk together. Now add the egg and egg yolk, one at a time, and whisk until no streaks of egg remain.

Start adding the dry ingredients into the wet ingredients, about ⅓ at a time and mix until just combined. Now add the diced chiles and chocolate chips to the cookie dough and fold the ingredients together.

Cover and place it in the refrigerator for at least 1 hour to chill the dough.

When the cookie dough is almost done chilling, preheat your oven to 325°F / 160°C and line the baking sheet with parchment paper or a silicone baking mat.

Using a 1.5 tablespoon cookie scoop or spoon, scoop the cookie dough out and roll into balls, then shape them so they’re slightly taller than they are wide. Place on the baking sheet 2-3 inches apart, you should be able to fit about 12 at a time.

Bake for 10-12 minutes or so. They should be slightly underbaked and just barely starting to brown at the edges. Remove from the oven and let them rest on the baking sheet to cool and finish setting up for about 5 minutes, then transfer to a cooling rack.

Repeat this process until all cookies are baked, returning the cookie dough to the refrigerator between batches. Serve warm or allow them cool completely before storing them in an airtight container at room temperature.