Use a large plate chiller (I have a 40 plate from Rebel Brewer, their ChillHog 4000 model with RebelSmart added) to get it as close to the water temp as possible. If you can chill the water lower, then that will help. Once you have the wort chilled as low as you can with the plate chiller, have a fermentation chamber to get it the rest of the way. Let it rest there overnight, and then pitch the yeast.
With a plate chiller, you want to get it as low as possible in one pass. Adjusting the flow on the kettle and plate chiller out should let you do that. I've found that if I run the chill water pretty much full open, open the kettle all the way, or about 3/4 open, and regulate the chiller out flow, I can easily get the wort to about 60F without issue. I watch the temperature, and adjust it, so that my wort out temp is between 65F and 70F.
IF you have a fermentation chamber, (converted chest freezer) you could put buckets of water in that a few days ahead, and get them to about 40-50F and chill with that, via a pump. How much water you need will be determined by the batch size...
You might want to also think about using the method Mr. Malty does (whirlpool chilling with a bucket and pump) as shown here: http://www.mrmalty.com/chiller.php
Personally, I don't need to go that route since ground water in my part of the country is pretty much always cool enough to get the wort to the temp's I want it to be. At least where I'm brewing it is.