Whisk the flour, salt and soda together in a medium bowl. Add the chips to the bowl and toss them in the flour mixture. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, on medium speed, beat the butter and sugars together until glossy and thick and the color lightens somewhat (at least 5 minutes) scraping down the bowl with a rubber spatula, if necessary.

Add the egg and yolks to the mixing bowl all at once and beat until fully incorporated. Add the cream and vanilla and beat again. Scrape down the bowl, if necessary. The dough is super wet and needs much less scraping than your average cookie dough.

With the mixer running on low speed, add the dry ingredients and chips to the mixing bowl, and mix until barely combined. You should still see unincorporated flour in the bowl. Add the crisp rice cereal and mix until just combined. Remove the bowl and finish mixing with a rubber spatula. Making sure to scrape up the wetter dough from the bottom of the bowl.

Using a 1/4 cup ice cream scoop (or 1/4 cup measuring cup) scoop the dough on to a parchment-lined baking sheet, cover with plastic wrap and place the sheet in the refrigerator for 24 to 72 hours.

When ready to bake the cookies, preheat the oven to 375 degrees. Remove only as many cookies as you want to eat, place them on a different parchment-lined baking sheet and bake for 10 to 12 minutes (I'm hugely in favor of slightly under baking cookies). Once removed from the oven, slightly flatten each cookie with a spatula (I'm a big fan of flat-ish thick and chewy cookies, as opposed to puffy ones), let cool briefly and enjoy.