Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
Step 4: Add the egg, egg yolk, and vanilla extract, mixing until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Step 6: Fold in the chocolate chunks evenly throughout the dough.
Step 7: Scoop large portions of dough onto the prepared baking sheets, leaving space between each cookie.
Step 8: Bake for 11 to 14 minutes until the edges are golden brown and the centers remain slightly soft.
Step 9: Sprinkle with flaky sea salt if desired.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage and Reheating Tips
Store Bakery-Style Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
To keep cookies soft, place a slice of bread in the container.
Cookie dough can also be frozen for up to 2 months and baked directly from frozen with a few extra minutes of baking time.
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