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.

Pour the wet mixture into the dry ingredients and mix together with a large spoon or spatula until combined. 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. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.

Using a cookie scoop or tablespoon, scoop the chilled cookie dough. Roll into a ball and shape the cookie dough to be taller rather than wide. Arrange the cookies 3 inches apart on the prepared baking sheets.

Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but will continue to set while cooling.

Cool on the baking sheet for 10 minutes before transferring to a cooling rack. Optionally, press a few more chocolate chips into the tops of warm cookies for appearance.

Store tightly covered at room temperature for up to 1 week.