Melt 1 cup of unsalted butter in a medium saucepan over low heat, stirring frequently. Let cool for 5 minutes.

While butter cools, bring 1 large egg to room temperature by soaking it in warm water for 5 minutes.

In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt.

In a large mixing bowl, whisk cooled melted butter with ¾ cup brown sugar and ½ cup granulated sugar for 2 minutes. Add room temperature egg and 1 tsp vanilla extract, whisking until incorporated.

Gradually fold dry ingredients into wet, careful not to overmix. Fold in 1 to 1 ½ cups semi-sweet chocolate chips.

Scoop dough into balls and place on lined baking sheet, spacing 3 inches apart.

Preheat oven to 350°F (175°C) and bake cookies for 9-11 minutes until edges are golden and centers are soft.

Let cookies cool on the baking sheet for 5-7 minutes before transferring to a wire rack.

Once cooled, enjoy with a glass of milk or your favorite ice cream.