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Preheat oven to 350°F. Grease two large baking sheets, or line with parchment paper.
In a large bowl, mix together the butter and brown sugar. Mix in the egg and vanilla extract.
In a separate bowl, combine the flour, salt, baking soda, and cornstarch. Incorporate the dry ingredients into the wet. Mix in ¾ of the chocolate chips as everything is coming together. Do not overmix.**
Scoop the dough 2 tablespoons at a time and form into balls. Place on baking sheet at least 1 inch apart from each other. Top each cookie with remaining chocolate chips.
Bake for 10-14 minutes. Oven times greatly vary, so rather than baking for a time, bake for how the cookies look– you want the cookies to be a light golden brown color and still soft to the touch in the middle, as they will continue to cook as they cool. Cookies will last up to 5 days in the fridge– they’re amazing cold, too!