4 cups Milk Chocolate Chips (Guittard or Ghiradelli suggested)
Instructions
Combine both flours, cornstarch, baking soda, and salt in a bowl; set aside.
Using a kitchen aid mixer, cream together the butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
Add eggs and vanilla. Mix for 1 minute longer.
Fold in flour mixture by hand using a ruber spatula. Mix just until combined to AVOID OVERMIXING. Fold in chocolate chips and then dump the dough onto a flat surface to knead and fold to incorporate the chips and flour consistently through the batter.
Using a large cookie scoop (approx. 3-4oz), separate the dough into large balls. Refrigerate overnight or freeze for 1 hour in airtight container.
Preheat oven to 375 degrees.
Line a light-colored baking sheet with parchment paper. Take the dough out of the fridge or freezer, and place the dough balls on the baking sheet, making sure to spread apart. Bake for 10-12 minutes or until golden brown on the top. Keep unbaked dough cool in the fridge between baking batches.
Let them rest for at least 10-15 minutes to allow time to set up.
Enjoy or store in an air-tight container for up to 5 days.
