In a stand mixer, beat 1 cup of cold cubed unsalted butter with 1 cup of brown sugar for 2-3 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, combine 3 cups of flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and 1 teaspoon of salt.
Fold this mixture into the wet ingredients until a dough forms.
Add the chocolate chips & mix again.
Refrigerate the cookie dough for 30 minutes.
Roll into large cookie dough balls (yielding approximately 12 cookies).
Bake at 420°F for 10-12 minutes.
Allow the giant cookies to rest for 30 minutes before indulging in their soft and gooey goodness.
