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PdfPreheat oven to 425° F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
Scrape the sides of the bowl and add in the egg, egg yolk and vanilla extract. Mix until well combined.
Add in both flours, baking soda, baking powder, cornstarch and salt. Mix until a soft but not sticky dough forms.
Fold in your favorite chocolate chips.
Scoop the dough out into 1 ½ tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an uncreased cookie sheet.
Bake at 425° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges. Tap the pan firmly on counter when pulling it from the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.