Prepare the brown butter by melting the unsalted butter in a medium saucepan over medium heat and stir until golden brown and nutty in aroma, about 5-7 minutes.

Combine wet ingredients by mixing brown butter with brown sugar and white sugar until creamy, then add eggs one at a time followed by vanilla extract.

Mix dry ingredients by whisking flour, baking soda, and cornstarch in a separate bowl, then gradually fold it into the wet mixture.

Add chocolate chips, gently folding until incorporated.

Portion out dough onto a prepared baking sheet using an ice cream scoop, spacing them 2 inches apart.

Bake at 375°F (190°C) for 11-12 minutes until edges are golden; the centers should remain slightly underbaked.

Cool slightly on the baking sheet before transferring to a wire rack.