Makes 10 Big Cookies:
3 and 1/4 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter (half pound) at room temperature and soft
1/2 white granulated sugar
3/4 cup light brown sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
2 cups semi sweet chocolate chips or chocolate chunks
1 cup white chocolate chips (you may substitute walnuts or pecans)
Sift the flour, salt, cornstarch, baking soda and baking powder together in a large bowl.
Beat the butter with both sugars until thick and creamy.
Add the eggs and beat until creamy.
Add vanilla extract and beat until incorporated. Make sure to mix the mixture with a spatula if you are using a stand mixer and it has gotten stuck to the sides of the bowl. Mix it well.
Add the sifted flour in three batches just until incorporated. Do not over mix otherwise you will have tough cookies.
Add the chocolates and mix until incorporated.
Line two baking sheets with parchment paper and divide the cookie dough into 10 equal portions. I like to do this with an ice cream scoop. Then I also like to just spread out parts of it slightly with my fingers to create an uneven surface while still leaving the center part thickest. DO NOT Flatten them out!!! They're supposed to be thick and gooey! (watch the YouTube video)
Allow them to cool in the refrigerator for 30 minutes so that they can set and so they stay nice and thick in the oven.
While they are cooling in the refrigerator, Preheat the oven to 375 degrees.
Bake the cookies for 15-20 minutes or until they have just turned golden brown around the edges and on the ridges. They will be barely cooked in the center. Check them at the 15 minute point. DO NOT OVERBAKE!!! It is better to under bake these than to over bake. My oven takes exactly 16-17 minutes. Also, be sure to bake these in the center of the oven. Arrange your oven rack in the center and bake one tray at a time for great results.
Allow them to cool for 10 minutes on the baking sheet.
Serve warm with a glass of cold milk :)