Preheat the oven to 375°F. Line two sheet pans with parchment paper and set aside.

In a large bowl, add all-purpose flour, bread flour, salt, baking powder, baking soda, cornstarch, and espresso powder. Whisk until fully combined and free of lumps.

In a second large bowl, combine cane sugar, dark brown sugar, soy milk, olive oil, and vanilla. Mix until the sugars are fully incorporated into the liquids.

Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms.

Fold in the chocolate morsels until evenly distributed.

Using a medium ice cream scoop, portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart.

Lightly sprinkle each cookie with a pinch of flaky sea salt.

Bake for 14 minutes. Remove from the oven and let cookies cool on the baking sheet for 10 minutes before serving.