Cream butter with white and dark brown sugars until blended and color lightens (with an electric mixer).

Add eggs and vanilla. Blend until just combined.

In another bowl, combine flour, corn starch, baking powder, baking soda, nutmeg and salt. Stir.

Add flour mixture to the butter and sugar mixture. Blend until just combined.

Add 2 cups milk chocolate chips and fold in to distribute. (Reserve 1/2 cup of the chocolate chips to press into the tops of the baked cookies)

Make 20-21 cookie balls with the cookie dough. Refrigerate cookie balls for 2-3 hours.

After the 2-3 hours, Preheat oven to 375° and cover a large cookie sheet with parchment paper.

After chilling the dough, remove the cookie dough balls you are ready to bake-about 6 will fit on a large cookie sheet.

Break each cookie dough ball in half. Press the smooth sides together and smooth the edges into a circle. The rough middle of the cookie will be the top. See video in post.

Place cookies on parchment paper on the cookie sheet.

Bake for 11-12 minutes at 375°.

Then, remove from the oven and press a few more chocolate chips into the top to make them look extra yummy. Allow time to cool on the pan-about 5 minutes.

Remove from baking sheet and finish cooling on a cooling rack.

Eat, store in an airtight container or freeze.

When eating leftovers, microwave for about 5 seconds to warm the cookie up, if desired.