Best Giant Chocolate Chip Cookie: Bakery Style for 6 Servings

Instructions:

1. Prepare the butter and sugars. Place the cold, cubed butter, dark brown sugar, and granulated sugar into your mixer bowl. Beat on medium speed for about 2 minutes. Note: You are looking for a sandy paste where you can still see tiny bits of butter.
2. Incorporate the liquids. Add the cold eggs one at a time while the mixer is on low. Pour in the vanilla bean paste. Mix only until the yellow of the egg disappears.
3. Sift the dry base. Over a separate bowl, sift the flour, cornstarch, baking soda, and sea salt. This ensures no clumps of soda or starch end up in a single bite.
4. Combine the mixtures. Slowly add the dry ingredients to the butter mixture. Stop the mixer the second you no longer see white streaks of flour.
5. Add the chocolate. Fold in the 340g of semi sweet chocolate chunks by hand using a sturdy spatula. Ensure the chocolate is distributed evenly so every cookie has plenty of molten pockets.
6. Portion the dough. Use a scale to divide the dough into six portions, each weighing roughly 170g (6 ounces). Lightly shape them into tall, rough spheres — don't make them too smooth.
7. Apply the blast chill. Place the dough balls on a tray and put them in the freezer for 10 to 15 minutes. Note: This shocks the fat, ensuring it stays solid during the first few minutes of baking.
8. Execute the bake. Place the chilled dough balls onto a parchment lined baking sheet, leaving at least 3 inches between them. Bake at 200°C for 18 minutes until the edges are mahogany and the tops look dry.
9. Finish and rest. Remove from the oven and immediately sprinkle with flaky sea salt. Let them rest on the pan for 15 minutes before moving them; they need this time to set their molten centers.