Breakfast sconey cookies

I wanted to make chocolate chip cookies for my friend J and I wanted to try something new. I let Kim from Lovin' from the oven guide me (I totes love her blog)  with her recipe for the classic cookie. I have to say, the result wasn't good this time. I got a sconey cookie instead of a chewy one and the cookies didn't flatten at all, so they were pretty thick.  J named them 'breakfast cookie' because they are the kind of cookie you want to dip in cafe-au-lait...

Now, aside from the scone-like texture, they tasted great! I added dark chocolate chunks instead of semisweet chips, which gave them a nice kick...

Checking the recipe again, I'm wondering if the problem was that I didn't refrigerate the dough... hmm... well, I might give them another shot...

Here's the recipe, that I slightly adapted from the original

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 dark chocolate bar chopped in chunks

Sift together the flour, baking soda and salt; set aside. In a bowl, cream together the melted butter and brown sugar. Stir in the vanilla extract, egg, and egg yolk and beat until light. Add the dry mixture. Refrigerate the dough for at least an hour. (this is what I didn't do...)
Preheat the oven to 325 F
Drop by tablespoonfuls and bake for 10 min or until golden on the edges.