Best Chocolate Chip Cookies Ever!

After countless batches of chocolate chip cookies, with every possible variation of ingredient quantities I could think of, I've finally settled on a recipe that I absolutely LOVE.  Now I make this in large batches, form logs, wrap them in parchment paper, and keep them in my freezer.  If the craving hits, I can slice off a few cookies and pop them in the oven- 10 minutes later, I'm a happy girl! =)

Ingredients

1 cup unsalted butter, melted

1 1/2 cups dark brown sugar

1/2 cup granulated sugar

2 eggs

1 tbsp vanilla extract

1 tsp baking soda

1 tsp corn starch

1/2 tsp salt

1/2 tsp cinnamon

3 cups all-purpose flour

1.5 cups semi-sweet chocolate chips

1.5 cup walnuts

Directions

1.  In a large bowl, mix the butter, sugar, and molasses using an strong wooden spoon or spatula.

2.  Mix in the eggs, one at a time.

3.  Mix in the vanilla, baking soda, corn starch, salt, and cinnamon.

4.  Mix in the flour until it looks uniform and there are no pockets of dry flour (do not over mix).

5.  Mix in the chocolate chips and nuts.

6.  Option 1 (What I think makes the most consistent cookies): Divide the dough into 4 portions.  Roll each portion into a log (I make mine ~1 inch thick), wrap it in parchment paper, and freeze for at least 2 hours.  When you want to bake them, cut slices ~1/2 inch thick.  Place them on a cookie sheet lined with parchment paper (or a silpat) about 2 inches apart.

Option 2 (If you want to bake them right away):  Drop about 1 tbsp size balls on  a cookie sheet lined with parchment paper (or a silpat) about 2 inches apart.

7.  Bake at 350 F for 8 min (room temperature) to 10 min (frozen).  The edges will be a very light brown and the middle will be slightly gooey.  Let them cool for about 5 mins on the cookie sheet before transferring to a cooling rack.