Bakery‑Style Chocolate Chip Cookies

In a large mixing bowl, whisk the softened butter together with the dark brown sugar and granulated sugar for about 3 minutes, until the mixture is light in color and well‑creamed.

Add the whole egg, the extra egg yolk, vanilla bean paste, and honey to the butter‑sugar mixture; whisk aggressively for another 3 minutes until the batter is smooth and glossy.

In a separate bowl, whisk together the all‑purpose flour, cornstarch, baking powder, baking soda, and kosher salt until evenly combined.

Gradually add the dry‑ingredient mixture to the wet batter, folding gently with a spatula until just incorporated—do not overmix.

Fold in the semi‑sweet chocolate chips and the chopped milk chocolate until evenly distributed throughout the dough.

Cover the dough and chill in the refrigerator for at least 2 hours, or place it in the freezer for 45 minutes to 1 hour if you need to speed up the chilling process.

While the dough chills, preheat the oven to 350°F (350°F) and line a baking sheet with parchment paper.

Scoop the chilled dough into six large balls (about ½ cup each) and place them several inches apart on the prepared sheet; if the dough is still slightly soft, gently shape each ball into a tall peak so it spreads less during baking.

Bake the cookies for 12 minutes, or until the edges are set and the tops are lightly golden but the centers still look soft.

Remove the cookies from the oven, let them rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving.