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Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the cold cubed butter on medium-low speed for about 30 seconds.
Add the brown sugar and mix for 30 seconds, then add the granulated sugar and mix another 30 seconds. Cream until light and fluffy.
Add the egg, egg yolk, and vanilla. Mix until fully combined. Scrape down the bowl if needed.
With the mixer on low speed, gradually add the dry ingredients. Mix just until combined.
Fold in the chocolate chips until evenly distributed.
Divide into 6 large dough balls, about 5.7 ounces each. Keep them tall and slightly mounded. Do not flatten.
Bake for 10 to 12 minutes, until the tops are golden brown. The centers should still look slightly underbaked.
Let them rest on the baking sheet for at least 15 to 30 minutes before transferring to a cooling rack.