Giant Chocolate Chip Cookies 
Ingredients
2¼ cups all-purpose flour
1½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
¾ cup packed light or dark brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1½ cups semi-sweet chocolate chips
Instructions
1. Preheat and prepare baking sheets
Preheat the oven to 325°F. Line three large baking sheets with parchment paper or silicone baking mats. If three sheets are not available, bake the cookies in batches.
2. Combine dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
3. Cream butter and sugars
In a stand mixer or large bowl with an electric hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
4. Add wet ingredients
Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium-high until fully combined, scraping the bowl once more.
5. Form the dough
Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Fold in the chocolate chips by hand with a spatula. The dough will be thick.
6. Portion the cookies
Divide the dough into 6 equal portions, each approximately a heaping ½ cup (about 6 ounces). Shape each portion into a mound and flatten the top slightly. Place 2 cookies on each prepared baking sheet, spacing them at least 6 inches apart.
7. Bake
Bake for 20 to 25 minutes, until the edges and tops are lightly golden brown. The centers will appear very soft but will set as the cookies cool.
8. Cool and garnish
Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack. If desired, press a few extra chocolate chips into the tops while still warm for a finished appearance.
Giant Chocolate Chip Cookies
