Instructions
Step 1: Preheat the oven to 350°F 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 light and creamy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Stir in the vanilla extract.
Step 6: Gradually add the dry ingredients into the wet mixture and mix until a soft dough forms.
Step 7: Fold in the semi-sweet and milk chocolate chunks.
Step 8: Scoop large portions of cookie dough onto the prepared baking sheets, spacing them apart.
Step 9: Press a few extra chocolate chunks onto the tops of the dough balls for a bakery-style look.
Step 10: Bake for 11 to 14 minutes until the edges are golden brown and the centers remain soft.
Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 12: Serve warm or allow the cookies to cool completely.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies or unbaked cookie dough for up to 2 months.
Reheat cookies in the microwave for 10 to 15 seconds for a warm and gooey texture.
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