Jumbo Chocolate Chip Cookies

Ingredients

• 2 cups butter, cold and sliced
• 2 cups brown sugar
• 1 cup sugar
• 4 eggs
• 4 tsp vanilla
• 6½ cups flour
• ¼ cup cornstarch
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp kosher salt
• 4 cups chocolate chips

Directions

1. Beat the butter, brown sugar, and sugar until super light and fluffy.
2. Add the eggs and vanilla and beat until combined.
3. In a separate bowl, whisk together the flour (gently stir, scoop and level the flour, do not pack), cornstarch, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture in three additions, mixing gently after each until almost combined.
5. Mix in the chocolate chips by hand. Do not overmix!
6. Scoop with a ⅓ cup measure into rough-looking balls, or weigh 4 oz balls.
7. Chill in a zip-top bag in the refrigerator at least 24 hours, preferably 48.
8. Preheat the oven to 375°F. Place chilled dough balls on baking trays, 6 per tray.
9. Bake 9–11 minutes. For more browning, switch the oven to broil and leave the cookies in 1–1½ minutes until golden.
10. Let sit on the trays 10 minutes, then move to a wire rack to cool.

Catie's note: No brown sugar? Use 3 cups sugar plus 3 Tbsp molasses in place of both sugars.

Catie's note: Small cookies: makes 76 using a 1½ Tbsp scoop.