In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring frequently until browned.

In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt.

In a large mixing bowl, combine the cooled browned butter with 3/4 cup of brown sugar and 1/2 cup of granulated sugar and mix until smooth.

Gradually fold the flour mixture into your wet ingredients until just combined.

Fold in 1 to 1 1/2 cups of chopped chocolate gently.

Scoop the cookie dough into 2-tablespoon portions and refrigerate for at least 2 hours or overnight.

Preheat your oven to 350°F. Bake chilled dough for 8 to 10 minutes until edges are golden but centers remain soft.

Let cookies cool on baking sheet for 1 minute, then transfer to a wire rack. Optionally sprinkle with flaky sea salt.