Bakery Style Chocolate Chip Cookies

Instructions

1. Set egg out on counter to come to room temperature. Coarsely chop dark chocolate.
2. Brown the butter by melting butter in a saucepan over medium heat. Cook, stirring occasionally, until golden brown with toasted milk solids and a nutty aroma, about 8–10 minutes.
3. Immediately transfer to a large mixing bowl. Cool until just slightly warm but not hot.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Combine brown sugar and cane sugar to the cooled butter in the large mixing bowl. Stir until thick and evenly combined.
6. Mix in egg, milk, vanilla, and honey until smooth. Do not beat vigorously.
7. Add flour mixture and stir gently until almost combined. Fold in chopped chocolate and mix just until no streaks of flour remain. Do not over-mix.
8. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours. This step improves flavor and helps prevent spreading.
9. Before baking, take dough out of refrigerator and allow to warm for about 15 minutes.
10. Preheat oven to 375F. Line two baking sheets with parchment paper.
11. Portion dough into 4 ounce mounds and shape into tall, slightly rough domes. Do not flatten.
12. Press a few extra chocolate pieces on top if desired.
13. Bake 10–13 minutes, until edges are golden and centers appear slightly underbaked.
14. Optional: For crinkled edges, carefully lift the baking sheet a few inches and tap it firmly against the oven rack once the cookies have puffed, about halfway through baking.
15. Remove from oven and let cookies rest on the baking sheet for 5–10 minutes.
16. For more uniform cookies, use a round cookie cutter that is slightly larger than the cookies.
17. Place cutter around each cookie and, using gentle circles, “scoot” the cookie into shape immediately after removing from the oven.
18. Sprinkle with flaky sea salt while warm.