Bakery Style Chocolate Chip Cookies

In a bowl, whisk the softened butter with the dark brown sugar and granulated sugar aggressively for about 3 minutes until light and creamed.

Add the egg, egg yolk, vanilla bean paste, and honey. Whisk aggressively for 3 more minutes until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and kosher salt.

Gradually add the dry mixture to the wet ingredients and fold until just combined, being careful not to overmix.

Fold in the semi-sweet chocolate chips and the chopped milk chocolate.

Cover the dough and chill for at least 2 hours in the refrigerator, or 45 minutes to 1 hour in the freezer.

Preheat the oven to 350°F (350°F). Scoop the dough into six massive balls and place them several inches apart on a lined baking sheet.

If the dough isn’t fully cold, shape each ball into a tall peak so it melts down into a thick cookie instead of spreading flat.

Bake for 15 minutes until the edges are crispy and the centers are gooey.