1. In a medium bowl, mix together the flour, salt, baking soda and cornstarch.
2. Using an electric mixer, beat the butter, brown and white sugars, and vanilla until light and fluffy, about 3-4 minutes. Add eggs and beat again until combined, scraping down the sides as needed.
3. Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated. Fold in chocolate chips. Cover dough with plastic wrap and chill for 30 minutes to 1 hour.
4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Using a ¼ cup cookie scoop, place 6 balls of dough on the baking sheet. Bake for 18 minutes. Remove from oven and let cool on the pan for 5 minutes. Using a spatula, transfer cookies to a cookie drying rack and let cool completely.

Makes 18 large cookies.

VARIATION: You can use all dark-chocolate chips, or all white-chocolate chips, or sub in 1 cup chopped nuts for 1 cup of chips.

MAKE-AHEAD TIP: To freeze cookie dough, place balls of dough on a baking sheet. Cover with plastic wrap and freeze. Then transfer frozen balls of dough to a ziplock bag for easier storage. When cooking from frozen, thaw balls of dough at room temperature for 20-30 minutes and then bake as directed above.

GIFT IDEA: These cookies make great gifts for teachers or neighbors! We love these cookie bags or boxes for safe transportation and extra special presentation 🙂 The large 4-inch cookies will not fit in the boxes, so plan to make smaller cookies gifting in those.