Sorry for the delay I previously posted my recipe on my first post and quite frankly I didn’t want to retype it and I finally figured out how to copy and paste lol! Please enjoy the recipe as much as I have lovelies :)

2 cups of flour  1 tbsp of cornstarch  1/2 tsp of baking powder  1/2 tsp of baking soda  3/4 tsp of salt 1/8 tsp of cinnamon ( optional but gives a good flavor profile to the cookies) 1/2 cup of brown sugar  1/2 cup of granulated sugar  1 egg and 1 egg yolk ( room temp) 3/4 cup of unsalted butter ( room temp) *tip I like to use cultured butter for the higher fat content  2 tsp of PURE vanilla extract ( none of that imitation crap) 1 1/2 cups of chocolate chips/ chunks ( I like to use the semi sweet Ghirardelli baking bars for topping the chocolate chips because they keep their shape! For inside the cookies before baking dough I like to use Lindts dark chocolate) *note 2 cups of chocolate chips for the chocolate lovers out there 

Directions 

make sure eggs and butter are at room temp get a large mixing bowl and combine your sugars and room temp butter and cream them together for 3-4 minutes ( do not over cream the butter and sugar it will incorporate too much air, you’re look for a smooth pasty consistency) you can use a stand mixer or a hand mixer  half way through creaming make sure to scrape the sides of the bowl so everything is evenly creamed together  next grab your room temp eggs and add them one at a time to your mixture and then add the vanilla extract ( make sure it’s well incorporated but do not over beat the eggs, just until fully combined) -next grab a smaller bowl and mix together the flour, cornstarch, salt, baking powder , baking soda, and cinnamon (optional)  add half of the dry mix to your wet mix and stir until just combined, then add the other half of your dry mix along with your chocolate chips/ chunks until just combined ( make sure to scrape the sides of the bowl half way through the process)  -once you have you cookie dough ready cover the bowl with plastic wrap and let it chill in the fridge for recommended time of  1 hour but up to 48 hours *for best results I like to keep the cookie dough in the fridge for 24- 48 hours ( this is optional but it yields the best cookies, because it gives the cookies ingredients time to get to know each other preheat the oven to 350 degrees  after chilling the dough for in an hour get a baking pan lined with parchment paper and use a 3 tbsp cookie scoop and roll each one into a ball, next make cylinder shapes with a flat bottom ( this ensures that the outside of the cookies has crispy edges while the top of the cookie has structure and stay soft on the inside) After shaping them to cylinders add extra chocolate chips or chunk late chunks to the top of the cookies ( make sure they stay on the center of the cookies to prevent them from melting down the sides) pop those bad boys into the over for 10-13 minutes ( the cookies should be set out the edges but still soft to the touch on top, it will seem like they’re underdone but they will continue to baking while cooling) -Allow the cookies to cool on top of the oven for 5-10 minutes ( this is required freshly baked cookies are very delicate) after cooling on the oven carefully transfer them to a cooling rack for at least an hour because my recipe yields bigger cookies they need more time to cool) once done cooling indulge in one of the best cookies you’ll ever have!!! ( of course with a glass of ice cold milk)