• This dough must be chilled thoroughly for best results, so no need to preheat the oven until ready to bake. You can chill it for only 3 hours or leave it in the refrigerator for 2 days for even better tasting cookies with less spread.
• Mix together the flours, cornstarch, leavening agents and salt.
• In the bowl of a stand mixer with the paddle attached, beat the cold butter until it is creamy. Add both sugars and beat until blended, Scrape sides of bowl, reduce speed and add the egg and vanilla. Scrape the side of the bowl and beat on low for 1 minute.
• Now add the flour mixture gradually, beating on low until it is fully blended. Lastly, stir in the massive amount of chocolate.
• Turn dough out onto a clean surface and shape into a log. Divide the log in half to make two logs, pressing them tightly so they are compact. To REALLY make them compact, freeze for 10 minutes so that they are easy to handle, then press again. Wrap the logs in plastic wrap and chill for as long as you can stand it, but try for at least 4 hours.
• When ready to bake, slice each log into 2 or 3 so that you have six large cookies or four super giant cookies. At this point you can bake all your cookies or you may want to just bake one and keep the rest of the dough chilled.

Air Fryer Bake -- For the Instant Pot Vortex Slim

• Preheat air fryer to 285°F
• Cut out small rounds of parchment about 3 inches in diameter and set a cookie dough round on each piece of parchment. Set the cookie dough pieces and their parchment in the preheated air fryer and set the timer for 16 minutes. Check the cookies at the 12 minute mark, but plan on 16 minutes. If cookie dough is frozen, it may take 18. If you like your centers a little more set, leave the cookies in the fryer after it turns off for 5 minutes. Remove the air fryer basket and let the cookies cool.
• Sprinkle with flaky salt if you like, and cool completely (they firm up as they cool). I like to throw them in the freezer to quick-cool.

Oven Baking

• Bake the cookies on a heavy duty parchment lined baking sheet at 400°F for 10 minutes, then drop the heat to 350°F and continue baking for about 8 more minutes. Let cool completely and serve or let cool, wrap in plastic and freeze. These cookies are even better after being frozen and thawed.