1 cup unsalted butter (melted and then cooled for at least 5 minutes) 226g
1 1/2 cups light brown sugar (packed) 300g
1/2 cup granulated sugar. 100g
2 eggs (room temperature preferred)
1 teaspoon vanilla extract
1/4 cup maple syrup 60 ml
3 1/4 cups all purpose flour 415g
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips (can use 1/2 regular semi-sweet and 1/2 mini semi-sweet)

1 cup unsalted butter (melted and then cooled for at least 5 minutes) 226g 1 1/2 cups light brown sugar (packed) 300g 1/2 cup granulated sugar. 100g 2 eggs (room temperature preferred) 1 teaspoon vanilla extract 1/4 cup maple syrup 60 ml 3 1/4 cups all purpose flour 415g 2 teaspoons cornstarch 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cup s chocolate chips (can use 1/2 regular semi-sweet and 1/2 mini semi-sweet)

In large bowl, stir together melted butter and sugars.
Add eggs, one at a time, stirring until combined.
Stir in vanilla extract and maple syrup.
In separate bowl, wisk together flour, cornstarch, baking powder, baking soda, and salt.
Gradually add flour mixture to wet ingredients, stirring until completely combined.
Stir in chocolate chips.
Cover bowl with clear wrap and allow to chill for at least 30 minutes.
While the door was chilling, preheat oven to 350°F 175C and prepare cookie sheet by lining with parchment paper.
Scoop about 2 to 3 tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
Bake about 10 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
Keep unbaked cookie dough in the fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Notes:
You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.