Chewy Make Ahead Chocolate Chip Cookies

Ingredients

• 1 cup butter, unsalted and softened (1/2 brick)
• 3/4 cup sugar (I use Splenda, and usually slightly less sugar)
• 3/4 cup brown sugar (again, Splenda and about half)
• 2 eggs
• 2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 (12 ounce) package semi-sweet chocolate chips

Directions

1. 1

   Preheat oven to 350F.

2. 2

   Grease cookie sheet (I don't do that, I just use parchment paper).

3. 3

   Cream butter until light and fluffy.

4. 4

   Slowly add sugars, continuing to cream until smooth and light.

5. 5

   Beat in eggs, one at a time, and then beat in vanilla.

6. 6

   In another bowl, stir together flour, baking powder, cornstarch and salt.

7. 7

   Add to creamed mixture and slowly beat until flour just disappears.

8. 8

   Stir in chips (you can also add 3/4 cup nuts at this stage if you like).

9. 9

   Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.

10. 10

    Cool on sheet 1 min, then transfer to racks to cool.

11. 11

    The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the "sliced" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.