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In a large bowl, stir together melted butter and sugars.
Add eggs, one at a time, stirring until combined.
Stir in vanilla extract and maple syrup.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Gradually add flour mixture to wet ingredients, stirring until completely combined.
Stir in chocolate chips.
Cover bowl with clear wrap and allow to chill for at least 30 minutes.
While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don't have parchment paper, you can bake directly on an ungreased cookie sheet).
Scoop about ½ tablespoon (I also use a #100 scoop) of cookie dough and roll into balls, and sprinkle flaky sea salt on top. Place them at least an inch apart on prepared cookie sheet(s).
Bake about 8 minutes (cookies will appear to be a bit underdone).
Allow cookies to cool completely on cookie sheet.
Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.