Preheat the oven to 410F and line two baking sheets with parchment paper or silpats.

In a stand mixer or in a mixing bowl using electric beaters, cream together the white granulated sugar, brown sugar and the butter.

Mix in the egg and vanilla.

In the mixing bowl add the corn starch, baking soda, salt, cake flour, all-purpose flour and cornmeal to the creamed mixture and mix until the dough has just started to form. The dough will look shaggy, but it is important to not overmix.

To the barely combined dough add the white chocolate chips. Mix gently until they are evenly incorporated.

Portion dough into small even sized cookies, making sure to leave them rough in shape and not too compact or squished.

Evenly roll the cookie dough in the sugar cornmeal mixture

Place on prepared baking sheet.

Chill for 15 minutes in the refrigerator.

Bake for 6-8 minutes. The outside will be set and beginning to brown. The inside will still be soft and gooey, so let rest at least 15 minutes after baking, before removing from the baking sheet.