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In a large bowl, toss together the flour, baking soda, cornstarch, and salt. Set aside.
In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.
Chill the dough: roll the dough into balls and place balls of dough onto a large baking sheet, large platter, or something else flat that you can stick in the refrigerator so the dough can chill. Cover the dough balls/bowl of dough and chill in the refrigerator for at least 2 hours and up to 3 days.
When you are ready to bake the cookies, move a rack to the middle position in the oven, then preheat it to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Place no more than 8 balls (with a preference of 6) of dough onto each cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
Bake the cookies for 10-11 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely.