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In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 minutes.
Add in brown sugar and granulated sugar. Beat again for 2-3 minutes on high until well combined.
Add in the egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 minutes until everything is well incorporated.
In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch, and instant coffee. Mix to combine.
Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter.
Scoop 6 ounces tall cookie dough balls on baking sheet.
Freeze the dough balls for at least 2 hours or overnight.
Preheat oven to 350°F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space between each cookie.
Bake for 16-18 minutes or until the edges are golden and crispy and center is chewy and soft.
Let cool completely before serving and enjoy.