Sift together the flour, corn flour, baking soda, baking powder, and salt in a large bowl.

Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate, beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.

The dough will be crumbly. Cover with glad wrap and rest in the fridge for 30 minutes.

Use an ice cream scooper and scoop out balls of dough and put onto each prepared baking sheet. You can slightly press down with your palm if you prefer a thinner cookie.

Bake for 15 minutes until golden brown.

Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool.