Melt Butter:

Start by melting the butter and letting it cool slightly to avoid cooking the eggs.

Mix Wet Ingredients:

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla extract, mixing until fully combined.

Combine Dry Ingredients:

In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Add Chocolate Chips:

Gently fold in the chocolate chips to evenly distribute throughout the dough.

Chill the Dough:

Cover the dough and refrigerate for at least 30 minutes. This step is crucial for preventing spreading during baking.

Preheat Oven:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop and Bake:

Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.

Cool and Serve:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.