The Best Chocolate Chip Cookies (Bakery Style)

Preheat oven to 410 degrees and line a cookie sheet with parchment paper
Place cubed, cold butter and sugars into bowl of stand mixer and beat on medium speed until well incorporated. Increase speed to medium high and beat until light and creamy. You may need to scrape down sides and bottom of bowl once or twice to ensure everything is incorporated.
Add eggs one at a time, beating well between each addition. Add vanilla extract or I sometimes use vanilla paste.
In a separate bowl combine flour, cornstarch, baking soda and salt and set aside.
Incorporate dry ingredients into wet. At this point I like to stir by hand for a few strokes to incorporate some of the flour so that it doesn't explode into a cloud of smoke when turning the mixer back on. Turn mixer to medium speed and mix just until all the flour is incorporated.
Add the chocolate chips and stir on low until just mixed.
Scoop large ice cream scoop size cookies onto lined baking sheet, 2 inches apart and bake in preheated oven for approximately 10 minutes. Do not over bake. Er on the side of under baked rather than over. You want to pull these from the oven when they still appear just under done and allow them to finish cooking from the residual heat.
Allow cookies to cool for at least 15 minutes before removing from the cookie sheet to a wire rack.
Cookies can be stored in an airtight container for several days. But after the first day they are best reheated in the microwave for approximately 20 seconds.