1 ½ cups butter, softened
1 ¼ cups white granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
4 teaspoons cornstarch
2 teaspoons baking soda
½ teaspoon salt
24 ounces chocolate chips

Heat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt. Dough will be stiff. Stir in chocolate chips.

On an ungreased cookie sheet (I line mine with baking paper), drop dough by tablespoonfuls 2 inches apart.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Makes about 60 cookies-Not really because I tend to make huge cookies, but it does make a lot. 

Note- I have had a problem with these spreading recently. In my research I have learned that if the butter is too soft they will spread. The butter needs to still feel cool and mostly firm to the touch and you should be able to made a slight impression if you press your finger on it. I also added 4 teaspoons of corn starch to the flour. The last batch I made turned out really well.