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In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips.
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide.
Bake the cookies for 13–14 minutes or until the edges are very lightly browned. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.