In a large bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon; set aside.

In a large bowl, using a hand mixer OR in the bowl of a stand mixer using a whisk attachment, beat butter and cookie butter for 1 minute on medium speed until completely smooth and creamy. Add sugars, beat on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed. Scrape down the sides and the bottom of the bowl as needed.

On low speed, gradually add the dry ingredients to the wet ingredients until combined. Switch to medium-high speed and beat in chocolate chips (the dough will be sticky). Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours.

Remove the dough from the refrigerator and allow to sit at room temperature for 20 minutes (if the cookie dough chilled longer than 3 hours, let it sit at room temperature for 30 minutes).

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

Scoop and roll about 1 ½ tablespoons of dough into balls and place on baking sheets.

Bake 8-10 minutes. Be sure to rotate the baking sheet once during baking time. The cookies will be soft in the center when you remove them from the oven, they will continue to set as they cool. Allow to cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely.