Cream the butter and sugar by adding both to a stand mixer and mixing at medium speed for about 3 minutes.
Add in the eggs, one at a time and mix on low until just combined. Add in the vanilla and mix until the vanilla disappears. Be careful not to over mix.
In a separate bowl, combine the flour, corn starch, salt, and baking soda. Add the dry ingredients to the stand mixer and mix on medium until just combined. Again, be careful not to over mix.
Add in the chocolate chips and fold them into the dough using a spatula or wooden spoon.
Using an ice cream scooper or spoon, scoop the dough into approximately 1-inch balls and place on a baking sheet lined with either parchment paper or a silicone baking mat.
Chill the dough balls in the refrigerator for about 30 minutes prior to baking. Pre-heat your oven to 375 degrees F while the dough chills.
After the dough has chilled, bake the cookies for 12 minutes, or until the edges start to brown.
Immediately after removing the cookies, hold the baking sheet about 1 foot above the counter and carefully drop the baking sheet onto the counter (place hot pads on the counter to protect it). This helps the cookies flatten slightly.
Allow the cookies to cool for about 5 minutes, then transfer to a cooling rack to cool the rest of the way.
