NOTES:

*First, the temperature of the butter and margarine is VERY important. The best method is to set it out on the counter and bring to room temperature for about an hour. You can also slightly soften the butter in the microwave BUT you do not want to melt it at all.

*Second, yes, I combine my dry ingredients together before adding to the wet ingredients. Why? I don’t know but it works and that’s the way I do it.

Using a stand mixer with the paddle attachment, cream together butter, margarine, brown sugar and granulated sugar until fluffy. Add the egg and vanilla and mix until combined.

Combine the flour, cornstarch, baking soda and salt in a medium bowl and mix together with a whisk. (Many people don’t do this but I do.) The secret ingredient is CORNSTARCH!! This makes the cookies thick and delicious

Slowly add the dry ingredients to your butter, sugar and vanilla/egg mixture and blend.

Stir in chocolate chunks. I use the chunks instead of chips because I like lots of gooey chocolate and the chunks give me that.

VERY IMPORTANT STEP: Chill the cookie dough for at least one hour in the refrigerator. Yes, the dough needs to be cold to turn out perfectly!! (HINT: If you don't want to make all the cookie at once, form them into balls and keep them in the freezer in an airtight container. Then just remove how many cookie balls you want to eat and cook. Otherwise, make the whole batch after the dough is chilled.)

After dough is chilled, using a cookie scoop or spoon, drop dough onto a baking sheet. I use an overflowing scoop for decent size cookies.

Let cookies set on the pan for five minutes and then transfer to cookie rack to cool completely. Makes approximately 2 dozen large cookies. Best. Cookies. Ever.