1-Preheat oven to 350°F (177°C) and grease a 9-inch cake pan or pie dish for easy release later.

2-Beat the softened butter and brown sugar until creamy, which takes about 3 minutes, then mix in the egg, egg yolk, and vanilla extract until fully combined for a smooth batter.

3-Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl, then gradually add this to the wet ingredients on low speed until a thick dough forms without overmixing.

4-Fold the chocolate chips evenly into the dough to distribute them well for every bite to have that perfect chocolate burst.

5-Press the dough evenly into the prepared pan, smoothing it out for uniform baking that results in a golden edge and soft center.

6-Bake for 22-26 minutes until lightly golden, checking with a toothpick for moist crumbs; cover the edges with foil after 15 minutes if they’re browning too fast to prevent overcooking.

7-Cool the cake completely on a rack, then optionally press extra chocolate chips onto the warm surface for added texture and shine.

8-Loosen the edges with a knife before serving, and if desired, prepare and apply frosting like chocolate buttercream for a decorative finish.

9-Once ready, store the cake covered at room temperature for up to 3 days to keep it fresh and flavorful.