Preheat oven to 350° Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
To a medium sized bowl, add all-purpose flour, cornstarch, salt, baking powder, and baking soda. Whisk quickly to combine and set aside.
Place the sugars in the bowl of an electric mixer or a large bowl. Sprinkle the ground cinnamon over the sugar and work the cinnamon into the sugar with your hands until combined, about 1 minute or so. Add the butter to the bowl, fit the bowl with a paddle attachment (hand whisk works well here too) and over medium/high speed, cream the butter and sugar until light and fluffy, about 3-5 minutes.
Add the eggs and yolks one at a time beating the mixture well until fully incorporated. Add the vanilla extract and mix until combined. Stop and scrape the mixer to incorporate ingredients.
Turn the mixer off and add the flour all at once. Turn the mixer back on and beat on low speed until mostly combined. You should see some dry bits of flour.
Remove bowl from the mixer and fold in the chocolate chips, making sure to incorporate any dry bits of flour. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 ½ hours.
Combine cinnamon and sugar in a small bowl. Remove the dough from the fridge. Scoop dough using a cookie scoop. With your hands quickly roll cookie dough into balls and roll those balls in the cinnamon sugar. Place cookie dough on the parchment lined cookie sheet about 1 ½ - 2 inches apart.
Place cookie sheets in the oven and bake cookies for 9-11 minutes. If the cookies look underdone, it’s cool. Remove cookie sheets from the oven and allow the cookies to cool slightly, at least 5 minutes. Transfer cookies to a wire rack to cool completely.
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