In a large mixing bowl, whisk together the dry ingredients: flour, salt, cornstarch, and baking soda. Set this mixture aside.

In the bowl of a stand mixer with a whisk attachment, add both sugars and whisk on low. Gradually pour in the melted butter, mixing until well incorporated.

Mix in the eggs, vanilla, and Kahlua, ensuring all ingredients are combined smoothly.

Switch to a paddle attachment, then gradually sift in the flour mixture. Mix until everything is well combined.

Stir in the chocolate chips or chunks, making sure they are evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for 20-30 minutes.

Prepare a cookie sheet with parchment paper and preheat your oven to 425°F.

Once chilled, scoop the dough using a 3 ½ tablespoon cookie scoop, placing the balls about 2 inches apart on the prepared cookie tray.

Bake the cookies for 14-15 minutes or until they turn golden brown.

Remove the cookies from the oven, let them cool on the tray for about 10 minutes, then transfer them to a wire rack to cool completely.