This is one of the 34 chocolate chip cookie recipes I have in my collection. And that is no exaggeration. I counted them the other day after laminating some cookie recipes, as I channelled my inner Monica Gellar (oh and I have a label maker too). This recipe doesn’t make a ton of cookies, but they are really large.. And puffy and dense. If you like flat cookies, this might not be for you. But if you like chocolate chip cookies (and who doesn’t), this IS for you

• Ingredients
• 1 cup cold butter, cubed
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tbs vanilla
• 3 cups flour (scooped using a large spoon from your flour bag into a measuring cup)
• 2 tbs cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 cups chocolate chips

Directions – cream butter 2 minutes. Add brown sugar and sugar. Beat at medium speed 2 minutes. Mix in eggs and vanilla. Blend in dry ingredients. If you feel mixture is too dry, add a tbs or two of water. You can also mix it with your hands (like meatballs). Stir in chocolate chips. Roll 1/3 cup of dough into mounds. Chill at least 2 hours. Preheat oven to 375 degrees. (I preheat my oven for 20 minutes before baking because that is the amount of time my LG needs to cycle to get the correct temp. a tip from an LG tech) Stagger on a cookie sheet lined with nonstick baking liners. Bake 12 to 14 minutes. They will seem a little undone on top, but that is ok.

• 

Cool completely and store in covered container.