Preheat the oven

• Preheat the oven to 180 °C.
• Line a baking sheet with parchment paper.

Mix the dry ingredients

• Whisk together the flour, baking powder, baking soda and cornstarch in a medium bowl.
• Set aside.

Cream the butter and sugars

• Cream together the dark brown sugar, granulated sugar and butter in a large bowl until light and fluffy.

Beat in the eggs and vanilla

• Beat in the eggs one at a time, followed by the vanilla bean paste.
• Keep beating until the batter turns pale and the sugar is well incorporated, then add the salt.

Combine with the dry ingredients

• Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Add the chocolate chips

• Stir in the semi-sweet and dark chocolate chips.

Shape the dough balls

• Scoop large balls of dough onto the prepared baking sheet, leaving the dough balls slightly rough and stacked with a rustic texture.
• Place four cookies on each pan, leaving about 10 cm of space between each one.
• Top with extra chocolate chips.

Bake the cookies

• Bake on the middle rack until the edges are lightly golden brown.

Cool the cookies

• Remove from the oven and let cool on the baking sheet for 5 minutes.
• Transfer to a wire rack to cool completely.