In a small bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt. Set aside.
In a mixing bowl, cream together the butter and the sugars. (You can use a hand mixer, stand mixer, or a wooden spoon.) Add the egg and vanilla, beating until fully combined.
Mix in the dry ingredients just until fully combined. Stir in the chocolate chips.
Line a baking sheet with parchment paper. Weigh the dough into 100 gram balls. Press down on each ball to form a puck. Use your thumb to make an indentation in the middle. Please each puck onto the prepared pan. Cover with plastic wrap and freeze for 15 minutes or refrigerate for at least two hours and up to several days.
Preheat oven to 350° F. Line baking sheets with parchment paper.
Place no more than 3 cookies onto the baking sheet, spaced several inches from each other. Bake 17-19 minutes, rotating the pan at the 10 minute mark. (If you oven bakes very evenly, there's no need to rotate the pan.) The edges should be lightly browned and the middle should look almost uncooked.
Cool on pan for 10 minutes before moving to wire rack.