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Preheat an oven to 400 degrees. Line two cookie sheets with parchment paper or silicone mats and set aside.
In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, (or you can use a hand mixer), combine the cold butter, and both sugars together, and mix on medium speed until the cold butter is thoroughly blended in, and the mixture is creamy. Scrape down the sides of the bowl, add the egg and vanilla., and mix to combine.
Add the chopped chocolate, 1 cup of the chocolate chips, nuts and flour to to the mixing bowl, and mix on low speed until the flour is incorporated.
Using a large ½ cup cookie scoop, divide the dough into 10 equal dough balls. Don’t try to make them smooth. Using some of the last ⅛ cup of chocolate chips, lightly press some on the top of each cookie.
Bake the cookies for 12 to 13 minutes until the edges and bottoms are golden brown. Sprinkle with sea salt if preferred, and allow the cookies to cool on the cookie sheets for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely.