Preheat oven to 400°. Prepare 2 baking sheets with parchment paper or silicone baking mats.

Cream together the butter and sugars until light and fluffy. Add the eggs, vanilla extract, peppermint extract, molasses, and maple syrup, blending well.

In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Add gradually to the creamed mixture. Once thoroughly combined, add the chocolate chunks and stir to combine.

Take large scoops, about 3 tablespoons, of cookie dough, lightly forming the scoops into balls and placing them on the baking mats. You should have enough dough to make 18 cookies. Baking one sheet at a time for 10 to 12 minutes each. The cookies will be very gooey when you remove them from the oven. Let them cool for about 20 minutes on the baking sheet before transferring them to a cooling wire.

Pour a cold glass of milk and enjoy!