✓ Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.

✓ In a large bowl, cream together the butter and sugars until light and fluffy.

✓ Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

✓ Stir in the flour, cornstarch, baking soda, and salt until just combined; do not overmix as this can make the cookies tough.

✓ Fold in ¾ of the mini chocolate chips into the cookie dough. This ensures an even distribution throughout the batch.

✓ Roll the dough into tablespoon-sized balls using your hands or a small ice cream scoop, and place them onto the prepared baking sheets, spacing about 2 inches apart.

✓ Bake for 10-12 minutes or until the edges are golden brown and the centers still look slightly soft but set. Remove from oven and sprinkle the remaining chocolate chips and valentine sprinkles over each cookie, allowing them to melt slightly under the heat.

✓ Arrange the unwrapped chocolate hearts on top of the cookies for a visually appealing finish; these should be placed gently so as not to break. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.