Ingredients
Equipment
Method
Make the dough
- Beat the cold cubed butter with both sugars for 2 minutes until just combined and creamy, scraping the bowl once so the mixture stays smooth and thick.
- Beat in the cold eggs and vanilla extract until the dough looks glossy and fully blended.
- Mix in the cake flour, all-purpose flour, cornstarch, baking soda, and salt just until combined, then fold in the chocolate chips so you don’t overwork the dough.
Chill and portion
- Divide the dough into 12 tall rough balls (about 1/3 cup each), leaving a jagged surface for extra dome, then chill for 1 hour so the dough firms up.
Bake
- Preheat the oven to 400F and line a sheet pan with parchment, then place 6 chilled dough balls per sheet with space between them.
- Bake for 12 to 14 minutes until the tops are golden and the centers are still soft, with visible thickness and a slightly underbaked center.
Cool
- Cool for 15 minutes on the sheet pan so the cookies set before transferring, keeping the centers soft while they finish stabilizing.
Notes
For the thick dome, keep everything cold (especially the butter and eggs) and chill the tall rough balls for a full hour before baking. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-based butter stick; the cookie texture may be slightly softer but still thick.