Mix melted butter and sugars together in a large bowl
Add eggs, one at a time, mixing after each addition until well-combined
Add maple syrup and vanilla extract and stir
In the second bowl, mix together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt
Gradually add the bowl of dry ingredients to the wet ingredients, mixing well with a spatula until completely combined
Add chocolate chips and mix in. (Optional: reserve ¼ cup of the regular chocolate chips for pressing into the cookies once baked)
Cover the dough with cling wrap and place in the fridge for 30 minutes
Preheat the oven to 175°F while the dough chills
Line cookie sheets with parchment paper
For large cookies, scoop 2 tablespoons of cookie dough and roll into balls
Place balls on a lined cookie sheet, 2 inches apart to allow room for spreading (Keep the unbaked dough in the fridge while the first batch is baking)
Flatten the balls slightly with the back of a spoon
Bake for 13 minutes, until the edges are golden brown. (If you prefer to make smaller cookies, shorten the baking time accordingly)
Optional step: once the cookies are out of the oven, press a few chocolate chips into the top of each cookie while the cookies are still warm
Allow cookies to cool completely on the tray
