In a large bowl beat (with a stand up mixer or hand mixer), the butter and both sugars.  Mix on medium speed for 2-3 minutes until the mixture is creamy.

Scrape down the sides of the bowl and then add in the eggs and vanilla.  Continue mixing until thoroughly combined.

In a separate bowl, stir together the flour, cornstarch, baking soda and salt.

Then mix the bowl of dry ingredients into the wet ingredients.  We recommend mixing this by hand so that the mixture does not get over mixed.

Next gently stir in the chocolate chips.

Cover the bowl and refrigerate the cookie dough for at least 1 hour.

Preheat the oven to 350 degrees F.  Then sit the dough on the countertop to soften while the oven is preheating.

Then drop the cookie dough onto baking sheets in approximately 1.5 tablespoon amounts.

Bake for 10-12 minutes until the cookies are browned slightly.

Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.

Serve immediately or store in an air tight container for up to 1 week.

Enjoy!