Levain Bakery Chocolate Chip Cookies...The Best Ever!!!

I recently saw this recipe on Peachtree Cooking, where the poster said that while eating these cookies she had the rare experience of thinking, "These are the best cookies I've ever had!" After reading that, and the list of ingredients, I knew I had to give them a try. I made them to share with my class at church today so I doubled the recipe. This was a terrible idea because now I have so many left at home and I cannot stop eating them! They are sooo delicious! Definitely the best cookies I have ever made!!!
Here is another tip from the original post...
i didn't want to make giant cookies like it calls for so i made them smaller and adjusted the time. but i also learned that you can't do them too small either. they don't spread out very much so be generous in their size. also they taste better when they're a little bigger rather then little bite size cookies.

Ingredients:       
2 sticks ‘cold and cubed’ good quality unsalted butter·
3/4 cup granulated sugar·
3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.·
2 eggs (room temperature)·
3 1/4 to 3 1/2 cups All Purpose flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube . . . but not super sticky, so you can portion the cookies with your hands)·
3/4 teaspoon Kosher salt·
3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)·
1/4 tsp baking soda·
1 T cornstarch·
1 cup Guittard brand milk chocolate chips·(I found these at HEB)
1 cup Guittard brand semisweet chocolate chips ·
1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like.)- i usually don't like nuts in my desserts but they add an amazing flavor and there are already enough chunks that it doesn't ruin the texture either. add them!!

Directions:
Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.
2. Add eggs, one at a time and beat until well incorporated.
3. In a separate bowl, sift together flour, salt, baking soda, baking powder, cornstarch. Add slowly to the wet ingredients and mix until just combined.
4. Gently fold in chocolate chips and nuts
5. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.
6. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middle. Bake until lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds. (I made normal sized cookies and baked 12 min)