1-First Step: In a large bowl, whisk together 2 and 1/4 cups (281g) all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt until thoroughly combined. This ensures even distribution of leavening agents and prevents overmixing later when combining wet and dry ingredients.

2-Second Step: In a separate medium bowl, whisk 3/4 cup (170g) melted unsalted butter (cooled for 5 minutes), 3/4 cup (150g) packed light or dark brown sugar, and 1/2 cup (100g) granulated sugar until smooth. The sugars should be mostly dissolved into the butter. This step is crucial for creating the chewy texture we’re aiming for in these chocolate chip cookies.

3-Third Step: Add 1 large egg and 1 egg yolk (at room temperature) to the butter-sugar mixture, followed by 2 teaspoons pure vanilla extract. Mix until just combined. Be careful not to overmix at this stage, as excessive aeration can affect the final texture.

4-Fourth Step: Pour the wet mixture into the bowl with the dry ingredients. Using a spoon or spatula, mix until dough is soft and shiny. It’s important to stop mixing as soon as the flour streaks disappear to prevent developing too much gluten, which would make cookies tough rather than chewy. Fold in 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks until evenly distributed.

5-Fifth Step: Cover the dough and refrigerate for at least 2 hours or up to 3 days. This chilling time is non-negotiable if you want the best results! The dough needs this time to firm up, which prevents excessive spreading during baking. Chilling also allows the flour to hydrate fully, improving both flavor and texture. If you’re planning ahead, overnight chilling yields even better results.

6-Sixth Step: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. This lower baking temperature is key to achieving those perfectly gooey centers without burning the edges.

7-Seventh Step: Once chilled, scoop the dough using 3 scant tablespoons for extra-large cookies or 2 heaping tablespoons for medium-large cookies. Shape the dough balls tall and lumpy rather than wide and smooth this creates those irresistible bakery-style ridges and textures. If the dough feels too firm after chilling, let it sit at room temperature for 15 minutes before scooping.

8-Eighth Step: Place cookies 3 inches apart on prepared baking sheets to allow room for spreading. This spacing ensures each cookie bakes evenly rather than merging with its neighbors. For best results, bake one sheet at a time in the center of your oven.

9-Ninth Step: Bake for 13 14 minutes until edges are lightly browned. The centers will appear soft and underbaked, but don’t worry they will set as they cool. For more cookie baking insights, check out these tips to improve your cookie baking.

10-Final Step: Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. While still warm, you can optionally press extra chocolate chips on top for that picture-perfect bakery look. Once completely cooled, store your chocolate chip cookies in an airtight container at room temperature for up to 1 week.