In a large mixing bowl, whisk together the dry ingredients: flour, cocoa, baking soda, cornstarch and salt. Set aside.
In a microwave safe bowl, melt butter in 10 second intervals until almost all melted, some pieces of butter should be visible. Place in a large mixing bowl and whisk until melted. If the butter is too warm, let cool.
Add granulated sugar and brown sugar to melted butter and whisk until smooth, about 1 minute.
Add egg and extracts and whisk until smooth. Make sure no egg white remains unmixed.
Add dry ingredients and stir in with a wooden spatula. Add Andes chips and chocolate chips and stir in, just until incorporated. Cover the bowl with plastic wrap and chill in fridge for at least 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
Using a medium size cookie scoop ( 1,5 tablespoon size ), scoop cookie dough and place on prepared sheet, leaving about 2" space between them.
Bake cookies for 8 to 10 minutes, but no longer.
If desired, place few Andes chips and chocolate chips on top of each cookies. Let cool for 10 minutes, then transfer onto a cooling rack.
Notes
To make ahead: scoop ready cookie dough onto a parchment paper lined sheet, placing them close together. Freeze. Place frozen cookie balls in a ziploc bag, make sure to squeeze out as much air as possible. Store in freezer for up to 1 month.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.