Melt butter in a saucepan over medium-low heat, stirring occasionally to scrape up the milk solids. Cook until the butter is deep golden brown and smells nutty. Pour into a bowl, scraping in all the brown bits, and cool to room temperature until re-solidified.

Whisk together both flours, baking soda, baking powder, cornstarch, and salt in a large bowl. Set aside.

Beat the re-solidified brown butter and cream cheese together until combined. Add both sugars and mix on medium-high speed until creamy and lightened, 3 to 4 minutes.

Add the eggs one at a time, beating between each addition and scraping down the bowl as needed. Add the vanilla with the second egg.

Reduce speed to low and add the flour mixture in 4 to 5 additions, adding the next portion as soon as most of the flour from the last one has been incorporated. Scrape down the bowl between additions.

Fold in the chocolate chips with the mixer on low or by hand with a wooden spoon.

Refrigerate the dough overnight, or for a minimum of 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.

Roll dough into golf ball-sized portions and place 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set and beginning to brown. The centers will still look underdone.

Cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers will continue to set as they cool.