Best 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 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, baking powder, baking soda, cornstarch, and kosher salt.

Gradually add the dry flour mixture to the wet batter, folding gently until just combined; avoid over‑mixing to keep the cookies tender.

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

Cover the dough and chill in the refrigerator for at least 2 hours, or place 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 1/3‑1/2 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 it spreads less during baking.

Bake for 15 minutes, or until the edges are crisp and the centers remain soft and gooey.

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