Melt ¾ cup of unsalted butter in the microwave until almost entirely melted, about 1-2 minutes. Let it cool slightly.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cornstarch, and ¼ teaspoon of kosher sea salt until evenly combined.

Using a stand mixer, beat the melted butter with ¾ cup each of granulated and brown sugars on medium speed until smooth. Add in 1 tablespoon of orange zest and 1 teaspoon of vanilla extract, mixing well. Incorporate 1 egg at a time.

Gradually mix in the bowl of dry ingredients until just combined.

Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight if preferred.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a cookie scoop, portion out dough onto the prepared baking sheets, placing them about 2 inches apart.

Bake the cookies for 11-13 minutes, rotating sheets halfway through.

Cool the cookies on the baking pan for 3-4 minutes before transferring to a wire rack.