Adjust oven racks to upper and lower-middle positions.  Preheat oven to 325°. Line two cookie sheets with parchment paper or silicone mats.

Whisk dry ingredients together in a medium bowl; set aside.  Mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll dough to make Mickey’s ears by taking about 1 - 1 1/2 tablespoons of dough and rolling into balls. Make 12 of these small balls.  Next, divide the dough evenly to make 6 balls for Mickey’s head. Using the two prepared cookie sheets, place 3 balls of cookie dough for Mickey’s head on each cookie sheet, evenly spread apart, then assemble the ears in the correct position to make the Mickey shape leaving a tiny space between the ears and the head.

Bake, reversing positions of cookie sheets halfway through.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy about 11-14 minutes. Do not overbake.  Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.

Next, line 2 cookie sheets with wax paper and place the cookies on them. Melt the chocolate and either dip or spoon it on the top third of the Mickey cookies. Let cool either at room temperature or you can place the cookie sheet in the fridge for about 15-20 minutes.  Then with the remaining melted chocolate, drizzle it on the head of Mickey by placing the melted chocolate in a squeeze bottle. Let the chocolate cool then serve and enjoy!