Using a stand mixer with the paddle attachment, cream together butter, 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 these 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. Yes, the dough needs to be cold to turn out perfectly!!

Preheat the oven to 350 degrees. Using a cookie scoop or spoon, drop dough onto a baking sheet. I use an overflowing scoop for decent size cookies.

Bake for 8-10 minutes at 350 degrees, until barely golden brown around the edges. Watch these cookies and do not let them overcook. Remove from oven just before you think they are done. They will continue to cook on the pan.

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