Chocolate Chip Cookies

In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.

Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.

Cover and refrigerate the dough for 30 minutes to an hour.

Roll into balls, sizing of your choice. Freeze for at least one hour, or until ready to bake. Dough can remain frozen for months.

Bake for about 10-14 minutes at 325 degrees on parchment-lined bakingsheets, rotating half-way through if you don't have convection, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked.

Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes.