In a large mixing bowl, cream both sugars with butter. Add vanilla. Blend in the eggs.
Stir in the salt, cake meal and potato starch. Fold in the chocolate chips.
Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Scoop out generous teaspoonfuls of dough or roll marble sized balls. Place on the baking sheets, leaving plenty of room for the cookies to spread (3 ½ inches).
Press down a little if using chilled dough.
Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes. Use a thin metal spatula to remove the cookies