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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
Gradually mix in dry ingredients until just combined, being careful not to overmix.
Stir in chocolate chips.
Scoop 3-4 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips.
Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.