In the bowl of your stand mixer, beat the butter until creamed (about 2 minutes) with your paddle attachment.
Add in the canola oil, brown sugar, and sugar. Beat until nicely incorporated (about 1 minute).
Beat in the egg and vanilla until light and fluffy (about 3 minutes).
Add in the flours, corn starch, baking soda, and salt. Beat until just combined.
Fold in the chocolate.
Chill the dough in the fridge for at least 1 hour.
Preheat the oven to 350°F.
Separate the dough into balls. I did 2" (about 2-2.5 oz) balls, but I also did some with 1" (1 oz) balls. Just take your pick!
Place the balls in the fridge until you're ready to bake.
Place the dough balls 2" apart for the 2 oz balls or 1" for the 1 oz balls on a silpat or parchment paper covered baking sheet. With the 2" balls, I fit 5 on a baking sheet.
Bake for 10-12 minutes (12 was my magic number with the 2" balls) until lightly browned around the bottom edges.
Allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store in an airtight container.