In a large mixing bowl, combine the flour, salt, cornstarch, and baking soda and whisk to combine. Set aside.
In the bowl of a stand mixer with a whisk attachment, Add both sugars and whisk on low. Slowly pour in the melted butter and mix until combined.
Add in eggs, vanilla, and Kahlua and mix until combined.
Switch to the paddle attachment and sift in the flour mixture and mix until well combined.
Add in chocolate and mix until evenly distributed through the dough.
Cover with plastic wrap and refrigerate for 20-30 minutes.
Prepare a cookie sheet with parchment paper and preheat your oven to 425 degrees F.
Remove the dough from the refrigerator and use a cookie scoop (I used a 3 ½ Tbsp scoop) and scoop out cookies and place about 2 inches apart on the cookie tray.
Bake for 14-15 minutes or until golden brown. Remove and allow to cool for about 10 minutes then transfer to a wire rack to cool completely.
Keep fresh in an airtight container
