1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.

3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.

4. Cover and refrigerate the dough for 30 minutes to an hour.

5. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper.

6. Scoop ¼ cup of cookie dough at a time and roll into balls. Then tear the balls in half and press the torn sides upward. Place on the tray.

7. Bake for 10–14 minutes until edges are golden and centers soft.

8. Cool on the tray for 15 minutes and press extra chocolate chips on top.

9. Repeat with remaining dough and serve.