Well, these cookies I have to say were the best chocolate chip cookies Ive ever had/made. I took them to my church's prayer meeting, and they all loved them. I did take the advice of the viewers and added 1/4 tsp of salt, and I used NESTLE semi-sweet chocolate chunks instead of chips.
Man they were AWESOME. Definitely cook them for 10 mins, and they are so soft!!!Update: Ive made these quite a few times, and I tried it with just one stick of butter, and, they are still just as good, and deliciously soft without all the fat!
Levain Bakery Chocolate Chip Cookies
1 cup COLD salted butter, cut into small cubes
1 cup dark brown sugar
½ cup sugar
1½ cups cake flour
1½ cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
1 teaspoon vanilla
2 cups good quality dark or semi-sweet chocolate chips
Tip: you will want to work somewhat quickly so the butter stays cold before the cookies go in the oven)
Preheat oven to 410 degrees.
In a bowl of a stand mixer (or use a hand mixer), cream together cold, salted butter and sugars until light and fluffy, approximately 4 minutes.