Combine soft butter, brown sugar and granulated sugar in a large bowl. Mix with a sturdy rubber spatula until well combined. Add the eggs and vanilla and stir until smooth and creamy.

Stir in the baking soda, baking powder and salt and mix until well combined.

Add the all purpose flour and cornstarch and stir, just until all of the flour is incorporated. Make sure there’s no loose flour at the bottom of the bowl.

Stir in the chocolate chips. If desired, reserve a handful of chocolate chips to add after baking, for a pretty presentation.

Scoop the cookies into 3-4 tablespoon size scoops and roll each one into a ball.

Chill the dough balls for at least 1 hour and up to 24 hours.

Just before baking, tear each ball in half and press back together with the jagged sides up. (See the picture in the post above.)

Place the cookies on the prepared sheet pans leaving 2-inches between each cookie. Bake for 12-16 minutes until golden brown. If desired, add a few extra chocolate chips to the tops of each cookie.

Allow the cookies to rest on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.