Preparation Steps

• Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, light brown sugar, and granulated sugar on medium speed for 3 minutes.
• Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary.
• Turn the mixer to low and mix in the flour until just combined. Stir in the chocolate chips.
• Portion out a rounded 1/3 cup of cookie dough (4.2 ounces) and roll into a ball. Break the cookie dough ball in half, turn the dough so the jagged broken edge facing up and then press back together to create a craggily top. Place the cookie dough onto the prepared baking sheet 3 inches apart. Bake 5 cookies at a time.
• Bake for 10 – 11 minutes, until the edges and top are slightly golden. Don’t over-bake.
• Press additional chocolate chips on top of the baked cookies for a bakery-style appearance. Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.