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Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper and set aside.
In a pot over medium-high heat, add the butter. Allow it to melt, then it'll begin to sizzle and foam. Continue stirring for 2-3 minutes until brown specks form on the bottom of the pot and the aroma of browned butter arrives. This should take 3-5 minutes total. Transfer to a heat-safe glass cup to cool as you prep the rest of the ingredients. The butter should sit and cool for 20 minutes before using.
In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
In another bowl, add the brown butter (it can be lukewarm, but not hot), brown sugar, white sugar, and vanilla. Whisk well and combine.
Whisk in egg, egg yolk, and sour cream.
Combine the dry and wet ingredients together until almost completely combined, then mix in the chocolate chips. Stir just until the flour streaks disappear - do not over-mix!
Scoop 6 cookies per tray, spacing them evenly from one another (about 2 tbsp per cookie). Add extra chocolate chips on top if desired.
Bake for 10-12 minutes, or until the edges are a light golden brown and the middles are puffy. Allow to cool, and enjoy!