1cupCold Butter(cut into cubes, if you want a slightly thinner cookie...microwave for about 5-8 seconds)
½cup + 2 TablespoonsSugar
2 ¾cupsFlour(may use all-purpose or 1 cup cake flour and 1 ¾ cups of all-purpose flour)
2 - 2 ½ cupsChocolate Chips (semi-sweet or mix of milk chocolate and semi-sweet)
Preheat oven to 400 degrees (if not chilling the dough). Check your oven temperature using an oven thermometer since some ovens run hot. If you suspect your oven runs hot, preheat oven to 385 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy.
Add eggs and vanilla. Mix for 1 minute longer.
Stir in flour, cornstarch, baking soda, and salt. Mix just until combined. Fold in chocolate chips.
If time permits, wrap the dough tightly in plastic wrap and chill for 24 hours. If not, scoop cookie dough onto baking sheets. I suggest using parchment paper or Silpat silicone baking sheets on light-colored baking sheets. If you using dark colored baking sheets, the bottoms of the cookies may brown quickly and can burn. I suggest using light-colored cookie sheets.
Bake for 8-11 minutes or until the edges just begin to turn a light golden color. Remove from oven and let set for 5 minutes before removing from the cookie sheet.
**If you chill the cookie dough, make sure to tightly wrap it so it isn't exposed to air. Once you are ready to bake the cookie dough, let the dough sit out for at least 15-30 minutes to allow to come to room temperature. Depending on how long it has been chilling, it may be a little crumbly. Press together with hands to form balls.