1 1/2cupschocolate chipsfor depth of flavor, use a mixture of dark, semi-sweet, and/or milk
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper or a silpat mat.
Measure the flour, cornstarch, baking soda, salt, and baking powder into a medium bowl and stir to mix.
Using a stand or hand mixer, cream the butter and sugars together until very light and fluffy. This will take 3 to 5 minutes.
Beat in the eggs, one at a time, until thoroughly combined. Add the vanilla bean paste or extract.
Decrease mixer speed to low and add the flour mixture in two additions, allowing it to combine with the wet ingredients in between.
Use a spatula or wooden spoon to fold in the chocolate chips by hand.
Place the bowl of dough in the refrigerator for 15 minutes.
Working quickly, measure out dough using a 1/4 cup and drop onto baking sheet, spaced 2" apart. The dough will be a thick disk. (You should be able to fit 6 to 8 cookies per sheet).
Bake for 11-13 minutes. The edges will be lightly golden brown, with the cookies tops still pale.
Remove from oven and allow to cool for about 1 minute, then transfer to a cooling rack.