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 fully creamed.

Add the large 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.

Gradually add the dry flour mixture to the wet batter, folding gently with a spatula until just combined—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 to firm up.

Preheat the oven to 350°F (350°F). 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 not fully cold, gently shape each ball into a tall peak so the cookies will spread minimally and stay thick.

Bake for 12–15 minutes, or until the edges are set and the tops are lightly golden but the centers still look soft.

Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.