In a medium bowl, stir together all of the dry ingredients: 1 ½ cup all-purpose flour, 1 tsp cornstarch, ½ tsp baking soda, and ¾ tsp table salt.

In a large mixing bowl, stir the melted ½ cup unsalted butter, ¾ cup light or dark brown sugar, and ⅓ cup granulated sugar with a silicone spatula until smooth.

Add 1 egg and 1 tbsp vanilla extract. Mix until smooth.

Dump in all of the dry ingredients and ¾ cup mini chocolate chips. Mix until no dry spots remain.

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Use mini cookie scoop to scoop 1 tsp cookie dough balls. Place on lined baking sheet, about 3 inches apart. Repeat with remaining cookie dough.

Bake for 8-10 minutes, or until edges are set, cookies look lightly golden brown, and middles look very slightly underbaked. Don't worry—they will finish baking on the cookie sheet while cooling! Immediately sprinkle flaky sea salt on top.Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder. Then, top with a few more mini chocolate chips.

Let cool on pan for about 5 minutes, then transfer to wire rack. Bake any remaining cookies. Enjoy!