Begin by melting 1 cup of unsalted butter in a medium saucepan over low heat until just melted. In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of kosher sea salt until well combined.

In a large mixing bowl, add the melted butter along with ¾ cup of granulated sugar and ¾ cup of packed brown sugar. Beat them together using a handheld mixer until fully blended and creamy, about 2 minutes. Stir in the zest of 1 orange and 1 teaspoon of vanilla extract, then add 2 eggs, one at a time, mixing until just incorporated.

Gradually add the dry ingredients until the mixture is just combined, and finally, fold in 8 ounces of chopped orange dark chocolate until evenly distributed.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours.

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

Use a cookie scoop to portion out the dough and spaced them about 2 inches apart on the prepared baking sheets.

Sprinkle a pinch of sea salt on top of each dough ball for added flavor.

Bake the cookies for 11 to 13 minutes, or until the edges are golden brown and the centers remain soft. Allow cooling for 3-4 minutes before transferring to a wire rack.