Whisk together the flour, cornstarch, baking soda, and salt in a small bowl.

Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the vanilla extract and eggs to the creamed mixture and beat until well combined.

Add the flour mixture to the wet ingredients and mix just until combined.

Fold in the semisweet chocolate chips until evenly distributed.

Scoop out dough onto a cookie sheet and refrigerate for at least one hour.

Preheat your oven to 350 °F (177 °C) and line baking sheets with parchment paper.

Arrange chilled dough balls on prepared baking sheets without flattening them.

Bake for approximately 12–14 minutes or until golden edges are visible.

Let cookies cool on the baking sheet for about ten minutes before transferring to a wire rack.