1-First, line two baking sheets with parchment paper or silicone baking mats and set them aside. In a large bowl, combine 2 1/2 cups all purpose flour, 1 1/2 cups cake flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt, then set aside.

2-Next, in a mixing bowl, cream 1 cup cold unsalted butter (cubed) with 1 cup brown sugar (packed, dark or light) and 1/2 cup granulated sugar until smooth, which takes about 2 to 3 minutes. Add 2 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract, mixing until combined, and scrape down the bowl as needed. Gradually mix in the dry ingredients until incorporated, then add 3 cups milk chocolate chips and stir just until combined.

3-Preheat the oven to 400 degrees Fahrenheit. Divide the dough into three equal sections: add red gel food coloring to one, blue gel food coloring to another, and leave the third plain. Mix each section until evenly colored, and refrigerate if the dough becomes sticky or warm. Roll each portion into a 15-inch log, place the logs side by side on plastic wrap or parchment paper, wrap them together, and roll into one large uniform log.

4-Slice the dough into sections, roll each into a ball, and place on the prepared baking sheets (about 6 cookies per sheet for large size). Bake for 10 minutes or until the edges begin to brown. For dietary preferences, incorporate substitutes like vegan butter or gluten-free flours here as needed. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a cooling rack, and optionally add more chocolate chips on top while warm. Decorate with edible glitter stars if desired and serve.