Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together 1 cup of cold unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar for 4–5 minutes until light and fluffy.

Incorporate the Eggs: Add 2 cold large eggs one at a time to the creamed mixture, mixing well after each addition.

Whisk the Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until a thick dough starts to form.

Fold in Chocolate Chips: Gently fold in 1 cup each of semi-sweet and milk or white chocolate chips and optional nuts.

Shape the Dough: Form the dough into 8–10 large balls and place them on a parchment-lined baking sheet.

Optional Chilling Time: Chill the dough balls in the refrigerator for 30–60 minutes for enhanced flavor and texture.

Preheat the Oven: Preheat your oven to 400°F (205°C) to prepare for baking.

Bake the Cookies: Bake in the preheated oven for 9–11 minutes until edges are golden brown.

Cool and Transfer: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.