In a microwave safe bowl, heat cream for 30 seconds. Pour over white chocolate pieces in a separate microwave safe bowl.

Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the white chocolate. Set in refrigerator to cool.

When white chocolate ganache is firm. Scoop with 2 teaspoon cookie scoop. Roll in ball and set aside at room temperature.

Heat oven to 410°F (210° C).

In a large bowl, cream together butter, shortening, and both sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.

Measure all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, and salt into a bowl. Whisk together until cocoa is equally dispersed. Add flour mixture all at once to butter and sugar mixture. Mix just until combined. Stir in semi-sweet and white chocolate chips.

With a 3 Tablespoon cookie scoop, generously scoop cookie dough. Each scoop weighs 3.2 ounces. In hand, flatten cookie dough, add ganache ball to center and fold dough over until ganache ball is completely covered and dough ball resembles an irregular cylinder.

Place on cookie sheet and place 3-4 white chocolate chips and 2-3 semi-sweet chocolate chips randomly on top of cookie dough.

Place dough balls into the refrigerator to chill for 15-30 minutes. Keep dough balls in the refrigerator until ready to bake.

Place 5-6 cookie balls on a clean baking sheet, spaced offset. Bake at 410°F (210° C) for 7-8 minutes or until the edges of the cookie are crisp, but the top still looks gooey. Remove from the oven and place baking sheet on a cooling rack.

Let the cookies continue to bake on the cookie sheet and rest for at least 10-15 minutes.