In a medium saucepan over medium heat, melt the unsalted butter, stirring continuously until it becomes a deep golden brown and emits a nutty aroma, about 5 to 7 minutes. Pour the browned butter into a heatproof bowl, allowing it to cool slightly while you prepare the next steps.

Add both brown sugar and caster sugar to the bowl with the cooled brown butter. Whisk together until the mixture is smooth and well combined, showing a glossy texture.

Crack in the eggs one at a time, using a whisk or spatula to beat thoroughly until fully incorporated.

In a separate bowl, whisk together all-purpose flour, cornstarch, and a sprinkle of salt until there are no lumps.

Gradually add the dry ingredients to the butter mixture, stirring gently with a spatula until just combined.

Gently fold in the chocolate chips, ensuring even distribution throughout the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop a generous tablespoon of dough onto the sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes.

Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 10 minutes.