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 large egg, the extra egg yolk, vanilla bean paste, and honey to the creamed butter; 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). If the dough is still slightly soft, shape each ball into a tall peak so it spreads minimally during baking.

Place the dough balls several inches apart on the prepared sheet and bake for 12 minutes, or until the edges are set and the tops are lightly golden.

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