In a stand mixer, combine melted salted butter, light brown sugar, and granulated sugar. Blend until smooth and creamy, about 2-3 minutes.

Add vanilla extract and mix well, then incorporate eggs one at a time.

In a separate bowl, whisk together all-purpose flour, corn starch, baking soda, and kosher salt. Gradually add to the wet ingredients.

Scoop out 24 balls of cookie dough, place on a baking sheet, cover with plastic wrap, and chill for at least 45 minutes.

Preheat oven to 350°F (175°C). Bake dough balls for 10-12 minutes until edges are set and centers remain soft.

Let cookies rest for 5 minutes, then transfer to a cooling rack.

Melt chocolate wafers in a microwave-safe bowl. Dip tops of cookies in melted chocolate and let set on parchment paper.