In a bowl, whisk the softened butter with the sugars aggressively for about 3 mins until light & creamed.
Add the egg, yolk, vanilla & honey. Whisk aggressively for 3 more mins until smooth.
Whisk the flour, baking powder, baking soda, cornstarch and salt together in a new bowl. Then gradually add to the wet ingredients & fold until just combined… don’t overmix!
Fold in the chocolate.
Chill the dough for at least 2 hours in the fridge, OR my favorite trick… 45 mins to 1 hour in the freezer.
Preheat the oven to 350°F (175°C). Scoop the dough into 6 massive balls (think mountains) & place them several inches apart on a lined baking sheet so they don’t grow into each other.
If your dough isn’t fully cold, shape each ball into a tall peak so it melts down into a thick cookie instead of spreading flat.
Bake for 15 mins until edges are crispy & the centers are gooey!
Cook it hands-free.
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