In a stand mixer, combine melted salted butter, light brown sugar, granulated sugar, and vanilla extract. Beat on medium speed until creamy, roughly 2-3 minutes. Add eggs one at a time, mixing thoroughly.

In a separate bowl, whisk all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add to wet ingredients, mixing on low speed until just combined.

Scoop 24 balls of cookie dough. Place on a parchment-lined tray, cover with plastic wrap, and chill for at least 45 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Space the chilled dough balls on the baking sheet.

Bake in the preheated oven for 12 minutes or until slightly golden. Reshape if misshapen after removing from the oven.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Melt milk chocolate melting wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip cooled cookies halfway into the melted chocolate and place on a wax-lined baking sheet to set.