Why are my cookies spreading too much? More flour?
It looks to me like you could be using too much butter. My recipe for chocolate chip cookies has this:

2 c flour  (this is ~240g)
1 c butter
1/2 c sugar
1/2 c packed brown sugar 
2 eggs 
1 tsp b soda
1 tsp salt
1 tsp vanilla
1 or 2 c chocolate chips


Melted butter is supposed to make the cookies chewier than using softened. I'd reduce the butter to 1 stick + 2 Tablespoons (or even just 1 stick) and see how that works.

I'm also using twice the salt and twice the baking soda.  If reducing the butter doesn't work then I'd try increasing the baking soda.

The only other thing I can see is maybe the vanilla, which is 3 times what my recipe uses, adds too much liquid, but given that you're using 1 egg + 1 egg yolk compared to my 2 eggs, I think it's unlikely.