Bakery Style Chocolate Chip Cookies

 

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  1 cup unsalted butter softened
  3/4 cup brown sugar packed
  1/2 cup granulated sugar
• 2 large eggs cold
• 1/2 TBS vanilla extract
• 2 -1/2 cups all purpose flour
  2 TBS cornstarch
  1 tsp baking powder
  1/4 tsp baking soda
  1-1 1/2 teaspoon salt  (I did 1)
  2 cups Guittard chocolate chips + more for top if desired
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• 1.  In a mixing bowl beat the butter and sugars on medium speed for several minutes until mixture becomes light and fluffy.
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• 2.  Turn mixer to low and beat in the eggs and vanilla. Stop mixer, scrape bowl, then turn mixer to low speed and slowly add in the flour, cornstarch, baking powder, baking soda, and salt, stirring until mixture is combined. Fold in the chocolate chips. Refrigerate dough for at least 30 minutes.  Preheat oven to 350℉. Line a cookie sheet with parchment paper or Silpat mat. 
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  3.  Take heaping 1/4 cup of cookie dough, (leave it piled pretty high don't flatten) place on cookie sheet leaving several inches of space for cookies to spread. Bake at 350 degrees for 13-20 minutes, or until cookies are lightly browned and edges are cooked. (I baked 6 per pan for 13 minutes)
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  4.  Remove cookies from oven and allow them to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely. 
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  from Burnt Apple