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Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown.
Transfer to a bowl and allow it to cool to room temperature.
In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it.
Mix until smooth and creamy.
Add the brown sugar and caster sugar and mix again until well combined.
Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix.
Fold in both the small and large chocolate chips by hand.
Divide the dough into 150g portions and place on a lined tray.
Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre.
Let cool slightly before enjoying.