Giant delicious cookies added to the calendar

It's been a busy year so far with weeks and weekends packed with a full calendar. We finally had a mostly free weekend and these cookies seemed like a great way to celebrate a free weekend. The wild part of this recipe is it's for eight cookies... a full cup of butter for eight cookies. I was pretty sure if I made them that big, we'd be cutting them into pieces to eat them, so rather than make eight giant cookies, I used an ice cream scoop and ended up with 27 cookies instead, still very large for our standards and very delicious. I could have used much more dark chocolate pieces on top, or the sides, but what was there was wonderful. Both kids wandered through, "Ooooh those look good!" they seemed surprised when I offered them one, oh yay! Plenty of chocolate all over hands and faces and rave reviews. I don't think these cookies will be around too long, which is the sign of a great cookie!

Thick Bakery Style Chocolate Chip Cookies
Ingredients
2 ¾ cups (330g) all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, room temperature
1 ¼ cups (267g) brown sugar
½ cup (100g) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 ½ cups (255g) high quality semi-sweet chocolate chips
3.5-4 oz high quality milk or dark chocolate bar chopped or broken into small pieces
flaky sea salt

This recipe yields eight 5.5-5.7 oz cookies. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until the mixture is light and fluffy.
Add the egg, egg yolk, and vanilla extract. Beat for 30 seconds, until fully combined.
Gradually add the dry ingredients, mixing on low speed until just combined. Add the chocolate chips and mix until incorporated. I like to finish mixing with a spatula to ensure everything is evenly combined. The dough will be thick.
Using a kitchen scale, portion the dough into 5.5 to 5.7 oz balls. Roll each ball between your hands, then shape it so it’s slightly taller than it is wide.
Chop the chocolate bar into small pieces, then press the pieces and a few extra chocolate chips onto the outside of each dough ball.
Place 2 cookies at a time on the baking sheet. Bake for 15–18 minutes. I pull mine at 15 minutes—the centers will look slightly underdone but will set as they cool.
Sprinkle with flaky sea salt. Allow the cookies to cool completely on the baking sheet before transferring.