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In a large bowl or stand mixer with the paddle attachment, beat softened butter until smooth and creamy.
Add in both the brown sugar and white granulated sugar. Mix until lighter in color.
Add in the egg and vanilla extract, making sure everything is well incorporated. Set aside.
In another bowl, whisk together the dry ingredients: flour, baking soda, salt, and cornstarch.
Gradually add the dry ingredients into the sugar mixture, stirring until well combined. The batter will be thick, but do not overmix.
Add in the semi-sweet chocolate and milk chocolate, gently mixing until just combined.
Portion your cookies to your desired size (I recommend 3-4 oz cookies) using a scale or cookie scoop for consistency.
Cover the portioned-out cookie dough with plastic wrap and place it in the fridge for at least an hour or up to 48 hours.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Place the cookie dough balls on the sheet, leaving enough space for spreading.
Bake for about 10-15 minutes or until lightly golden brown. They will look soft in the middle, but they’ll firm up as they cool.
Top the warm cookies with additional chocolate chips, and sprinkle with sea salt flakes.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack and ENJOY!