Preheat oven to 350 degrees F.
Whisk together the dry ingredients - all purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl until combined.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Cream for 5 minutes, then add egg and egg yolks, one at a time. Scrape down the sides of the bowl needed. Add vanilla extract and continue to mix until fully incorporated.
Fold a ½ cup of chocolate chips into the batter and pour the rest of the chocolate into a small bowl.
Add the flour mixture to the butter mixture and mix until just combined on medium speed. Then fold a ½ cup of chocolate chips into the batter and pour the rest of the chocolate into a small bowl.
Scoop out 2 tbsps of cookie batter and roll into a ball. (You can use a cookie scoop to do this to make it easier) Then roll the cookie ball into the chocolate chips and press the chips into the dough ball.
Place balls of dough on a cookie sheet about 3-4 inches apart. Bake for 10 minutes in preheated oven. Remove from the oven and bang the cookie sheet onto the counter to deflate the cookies. Add back into the oven and cookie for an additional 1-2 minutes.
Use the opening of a circular glass and swivel the cookies into a circle in order to create rippled cookies that are perfectly circular. (optional)
Allow the cookies to cool on the baking sheet for 10 minutes.