In a large bowl, place the all purpose flour, cornstarch, bread flour, baking soda, baking powder, salt, and granulated sugar; whisk to combine well.
Whisk in the light brown sugar, working to break up any lumps in the brown sugar.
Create a well in the center of the dry ingredients and add the butter, egg, and vanilla, mixing to combine after each addition. The dough will be thick. You may need to use your hands to incorporate.
Add the chocolate chips; mix until evenly distributed. Wrap the cookie dough tightly in plastic wrap, and refrigerate for 24 to 72 hours.
On baking day, preheat your oven to 350°F. Line a baking sheet with parchment paper.
Ball up and slightly press down 2 tablespoons (2.5 oz) of dough. Place on baking sheet 2 inches apart.
Bake until golden brown, 9-12 minutes.
Allow to cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
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