In the bowl of stand mixer beat butter and sugars until light and fluffy, about 5 minutes. Add egg and egg yolk, mixing well until combined. Scrap sides as needed. Add vanilla extract.
Sift flour, corn flour, salt, baking soda, ginger, cinnamon and cloves into mixture. Mix until combined on low speed.
Fold in chocolate chips. Cover and chill from 4 hours to overnight.
Preheat oven to 165°C. Line a baking sheet with greaseproof paper. Roll 1/4 cup (or large ice cream scoop) of dough into round balls. Place cookies 2 inches apart on baking sheet.
Bake cookie dough for 11 minutes, rotating half way through baking. The sides of cookies will look golden brown and centres soft.
Remove from oven. Leave to cool on baking sheet for 5 minutes before removing cookies. Place on wire rack to cool completely.