Yield: ~24–28 cookies
Ingredients (Double Batch)
1½ cups (300 g) granulated sugar
1½ cups (330 g) packed brown sugar
1½ cups (340 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature (cold will work as well)
2 large egg yolks, room temperature (cold will work as well)
2 tablespoons pure vanilla extract
4 cups + 4 tablespoons (≈590 g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
3 cups total chocolate morsels, mixed:
Semi-sweet chocolate chips
Dark chocolate morsels (slightly larger than standard chips)
Optional finish:
Flaky sea salt or flaky salt, for sprinkling after baking
Instructions
1. Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth and glossy.
Add the eggs, egg yolks, and vanilla, whisking until fully combined.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
3. Combine
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate morsels.
The dough will be soft and thick.
Chill the Dough
Cover and refrigerate for at least 2 hours, ideally 3–4 hours.
For extra consistency:
Scoop into 75 g portions and chill the dough balls an additional 20–30 minutes
Chilling helps control spread and improves both texture and flavor.
Bake
Preheat oven to 325°F (163°C)
Line AirBake pans with parchment paper
Place dough balls on the pan, spacing about 3 inches apart
Keep the dough tall and slightly rough, not rolled smooth
Bake for 15–16 minutes
Doneness cues (more reliable than color):
Edges are set
Tops look dry, not shiny
Lightly touch the center — it should bounce back slightly
Do not wait for the centers to look firm. They will continue setting as they cool.
Cooling
Let cookies cool on the pan for 10 minutes, then transfer to a rack.
They may feel soft or slightly gooey at first.
By 20–30 minutes of cooling, the texture settles into a chewy center with structure.
Optional Finish: Flaky Salt
If using, sprinkle lightly with flaky sea salt right after baking while the cookies are still warm. This step is optional but adds a bakery-style finish and balances the chocolate beautifully — especially with the mix of semi-sweet and dark chocolate.
A Final Note for Home Bakers
This recipe was tested using an AirBake insulated sheet pan, which works especially well in home kitchens. Many conventional home ovens have stronger bottom heat or uneven hot spots, and insulated pans help prevent over-browning on the bottoms while allowing cookies to bake more gently and evenly through the center.
AirBake pans are a practical, reliable choice for home bakers — particularly for cookies where a soft, chewy center is the goal. While professional bakeries often use heavy aluminum pans for speed and volume, insulated pans are well-suited to the realities of home ovens and offer consistent results.
If you use a standard aluminum sheet pan, you may find that bake time is slightly shorter.
