Add the softened butter, brown sugar and granulated sugar to a large mixing bowl. Beat for approximately 3 minutes, until the mixture is lighter and fluffy.

Add the two whole eggs one at a time, mixing well after each addition.

Add the additional egg yolk and mix until incorporated.

Add the vanilla extract, almond extract and butter extract. Mix until combined.

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder and kosher salt.

Gradually add the dry ingredients to the butter mixture. Mix only until the flour has disappeared. Avoid overmixing.

Fold in the semi-sweet chocolate chips and milk chocolate chips or chunks.

Cover the dough and refrigerate for at least 2 hours. For even better flavor and texture, refrigerate overnight.

When ready to bake, heat the oven to 350°F and line baking sheets with parchment paper.

Portion approximately ¼ cup of chilled dough for each jumbo cookie. Leave the portions slightly craggy rather than rolling them completely smooth.

Arrange the dough on the prepared baking sheets with plenty of space between each cookie. Do not place chilled dough on a hot baking sheet.

Bake for approximately 13 to 16 minutes, or until the edges are set and lightly golden and the centers still appear slightly soft. Baking times vary by oven and the exact size of your cookies.

Immediately after removing the cookies from the oven, carefully place a large round cookie cutter around each hot cookie and gently swirl it in a circular motion to shape the cookie into a perfect round.

Press several reserved chocolate chunks into the tops of the warm cookies.

Finish each cookie with a light sprinkle of flaky sea salt.

Allow the cookies to cool on the baking sheet for approximately 8 to 10 minutes. The residual heat from the pan will continue setting the centers.

Transfer to a cooling rack and cool completely.