In a medium sized mixing bowl whisk together the flours, cornstarch, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer combine the cold butter, dark brown sugar, and, regular sugar. Beat on medium speed until all three ingredients are well incorporated.

Add the eggs and vanilla and mix well.

Next, using the paddle attachment, add the flour mixture to the wet ingredients. Mix until well combined.

Add all of the chocolate chips and mix until everything is well combined.

Divide the dough in half and scrape each half of the dough into two separate gallon sized Ziploc bags (the dough will be very thick).

Press dough into the bottom of the bags and form into two large cylinders.

Seal the bags and refrigerate dough overnight.

When you are ready to bake the cookies preheat your oven to 375° F and line a large cookie sheet with parchment paper or a SILPAT.

Remove one of the dough cylinders from the fridge and cut the bag off of the outside of the dough.

Cut the dough into 8 equal round slices.

Place on baking sheet and bake for

15 to 18 minutes.

Let cool for a couple of minutes. EAT!!!

These cookies are best warm. If you don't eat them all in one sitting (like me), reheat them in the microwave for 5 to 10 seconds each before eating.

Recipe adapted from Levain Bakery Chocolate Chip Cookies at Brown Eyed Baker