Ingredients:

  • 900g unsalted butter, softened but cool
  • 600g granulated white sugar
  • 800g packed light or dark brown sugar
  • 8 large eggs, room temperature (approx. 400g)
  • 4 tablespoons pure vanilla extract
  • 1500g all-purpose flour
  • 4 tablespoons cornstarch
  • 2 tablespoons baking soda
  • 2 tablespoons fine grain sea salt
  • 1360g semi-sweet chocolate chips

Instructions:

  1. Cream the fats. Combine 900g unsalted butter, 600g white sugar, and 800g brown sugar in the mixer. Beat for 5 minutes until pale and fluffy.
  2. Add the liquids. Incorporate 8 large eggs one at a time, followed by 4 tablespoons of vanilla. Mix until the aroma of vanilla is prominent.
  3. Whisk dry ingredients. In a separate massive bowl, sift 1500g all purpose flour, 4 tablespoons cornstarch, 2 tablespoons baking soda, and 2 tablespoons sea salt.
  4. Combine the masses. Slowly add the dry mix to the wet. Mix on the lowest speed until just a few streaks of flour remain.
  5. Fold the chocolate. Pour in 1360g of semi sweet chocolate chips. Incorporate by hand to avoid overworking the gluten.
  6. Scoop the dough. Use a portion scoop to place 45g balls onto prepared sheets, spaced 5cm apart.
  7. Bake the batch. Slide into the oven for 10-12 minutes. Bake until the edges are golden and the centers look slightly underdone.
  8. Rest and set. Leave on the hot pan for 5 minutes. Wait until the centers firm up before moving to a wire rack.