In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continuously for about 5-7 minutes until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the brown butter with 1 cup of white granulated sugar and 1 cup of brown sugar. Beat until smooth and creamy, then mix in 1 tablespoon of pure vanilla extract and 2 room-temperature large eggs, blending until fully incorporated.

In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 tablespoon of cornstarch.

Gradually add the dry mixture into the wet mixture, stirring with a rubber spatula until just combined. Fold in 1 cup of semi-sweet chocolate chips and ½ cup of mini chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

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

Once the dough is chilled, use a cookie scoop to portion out mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for approximately 12 minutes, until the edges turn golden brown and the centers remain soft. Let the cookies cool on the sheet for a few minutes before transferring them to wire racks.