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In a pan over medium heat melt and brown the butter. Constantly stir the butter over medium heat until it melts and starts to turn brown and give off a nutty aroma. It will foam up and should take 3-5 minutes. When it starts to brown, immediately remove from the heat, transfer to a heat proof bowl and allow to cool for 10 minutes.
In the bowl of a stand mixer combine browned butter, light brown sugar, granulated sugar and vanilla extract. Mix for 30 seconds until combined.
With the mixer on low add the eggs, one at a time, and then the flour, corn starch, baking soda and salt. Mix until incorporated. Remove the bowl from the mixer and add the chocolate chunks or chips, and use a rubber spatula to fold them in until evenly distributed.
Line a large baking sheet with wax paper or parchment paper. Use a medium sized cookie scoop to make 24 even cookie dough balls. Chill for at least 30 minutes but up to 24 hours.
When ready to bake, preheat the oven to 350° and line a cookie sheet with parchment paper or spray with nonstick cooking spray. Evenly space cookie dough balls about 2 inches apart and bake for 9-10 minutes, or until the edges are just set. Remove from the oven and allow to cool for 3 minutes on the cookie sheet before transferring to a cookie rack to cool completely. Top with flaky sea salt and enjoy!