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1
With a medium sized bowl, sift together flour, potato starch, baking soda, baking powder. I use the sieve its faster and gives the cookie great texture. Then place aside.
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2
Using your stand mixer or large mixing bowl with electric hand mixer, add butter and sugars and beat till fluffy. No longer than 4 minutes. Then add one egg at a time, mixing completely before adding the next. Finally beat in vanilla bean paste.
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3
Turn down mixer and slowly start to add flour mixture in batches to the batter, mixing completely before adding the rest of the flour.
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4
Remove the bowl from the mixer and add 1 tablespoon of milk and gently stir in to batter. Finally add chocolate chunks and fold into batter. I include the tiny broken flecks of chocolate too, its what gives the cookies their speckled look.
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5
Cover with plastic wrap and chill overnight or at least 12 hours. It is what develops the nutty flavor in the French butter or salted butter.
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6
About 30 minutes before baking preheat oven to 350 degree Fahrenheit.
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7
Line cookie sheet with parchment paper (don't skip this step it is essential) then using a small cookie scoop, scoop batter and form into a ball then place evenly spaced out onto cookie sheet. Make sure to give them lots of space since they will spread, a lot.
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8
Bake for 13 minutes and rotate halfway through. Immediately remove them from the sheet and place on cooling rack. The cookies will have a beautiful browned color and cracked surface.
