Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of light brown sugar for 2-3 minutes until light and fluffy.

Add 2 room temperature eggs and 2 teaspoons of pure vanilla extract. Mix on low until just combined.

In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of cornstarch, and 1/2 teaspoon of salt. Gradually add to the wet ingredients.

Fold in 1 cup of chocolate chips or your desired mix-ins gently until combined.

Scoop generous balls of dough onto the baking sheets with 2 inches between each cookie and flatten the tops slightly.

Bake for 9-11 minutes until edges are set and centers look slightly underbaked.

Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.