Preheat the oven to 350 degrees. Prepare the baking sheet by placing nine 4 inch shallow paper baking cups onto the baking sheet. Spray each baking cup with non-stick baking spray.

In a the bowl of a stand mixer, add the butter, sugar, and brown sugar and mix on medium speed for about 3 minutes until the butter and sugars are creamed together. The mixture should be light and fluffy.

Add the eggs and vanilla to the butter mixture and mix again.

In a separate medium bowl, slowly whisk together the flour, cornstarch, baking powder, and salt.

WIth the mixer on low, slowly add the flour mixture to the butter mixture.

Stir in the mini chocolate chips and the chocolate chunks with a wooden spoon until they are evenly distributed throughout the dough.

Add 0.5 cup of dough into each baking cup. With a spoon , gently press down on each cup of dough to spread it out to fill the cup.

Divide the chocolate chunks evenly between the nine baking cups. Then press the chocolate chunks into the dough gently.

Place the baking cups into the oven and bake for 20 to 25 minutes. Let the cookies cool for five minutes on the baking sheet before transferring them onto a cooling rack.

Serve warm.