Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, combine ½ cup cookie butter and softened butter; mix on medium speed until smooth. Add sugar and beat for 2-3 minutes, scraping down the sides of the bowl as needed, until pale and fluffy.

Add the egg, yolk, and vanilla and mix until well combined.

On low speed, add the flour mixture, mixing until just combined. Use a wooden spoon or spatula to fold in the chocolate chips.

Use a medium cookie scoop to scoop 2 tablespoons of dough. Roll it into a ball and place it on the prepared baking sheet. Repeat with remaining dough, placing cookies about 2 inches apart.

Chill the baking sheets in the refrigerator for at least 30 minutes. When ready to bake, preheat the oven to 350F.

Remove the baking sheets for the refrigerator, place in the oven, and bake for 11-15 minutes, or until the edges are lightly brown and the tops look just set.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

(Optional) Place the remaining cookie butter in a microwave-safe bowl. Warm it in the microwave for 15-20 seconds. Use a spoon or piping bag to drizzle it on the cooled cookies, then sprinkle with crushed cookies, if desired.