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 the 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, then the vanilla bean paste.
• Keep beating until the batter turns pale and the sugar is well incorporated.

Combine the dough

• Gradually mix in the dry ingredients until just combined, without overmixing.
• Stir in the semi-sweet and dark chocolate chips.

Shape the cookies

• Scoop balls of dough onto the prepared baking sheet, leaving them slightly rough and stacked for a rustic texture.
• Place four cookies per pan, spaced about 10 cm apart.
• Top with extra chocolate chips.

Bake

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

Cool

• Let the cookies cool on the baking sheet, then transfer to a wire rack to cool completely.