1 cup semisweet chocolate chips + more for topping
1 cup chocolate chunks + more for topping
Line a baking sheet with parchment paper or a silpat mat. Set aside.
Brown the butter on stovetop, let cool in refrigerator or freezer until slightly firm.
In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and mix until combined. Do not overmix.
In a separate bowl, add flour, cornstarch, baking soda and salt. Whisk to combine.
Add dry ingredients to the stand mixer bowl and mix until fully incorporated. Fold in chocolate chips and chocolate chunks.
Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
Preheat oven to 350°F. Remove cookie dough from refrigerator and scoop out 1/4 cup of cookie dough. Roll dough into a ball, then rip it in half. Smush the dough balls back together, ripped side up.
Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
Bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
Remove from oven and immediately press more chocolate chips and chunks on top. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
Pro tip - bake a few at a time and keep the cookie dough in the fridge until you’re ready for more. These are best served fresh, and will start to dry after a few days.