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Beat cold cubed butter with caster sugar and brown sugar until creamy and just combined.
Add egg, egg yolk, and vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk flour, corn starch, baking soda, baking powder, instant coffee powder, and salt.
Fold dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in chopped dark chocolate and walnuts evenly throughout the dough.
Divide into 100g portions, shape into tall mounds, and place on a lined tray. Freeze for at least 4–6 hours or overnight.
Preheat oven to 200°C. Place frozen dough balls spaced apart on a lined baking tray.
Bake for 10–12 minutes until edges are golden and centres look slightly underbaked. Let rest on the tray for 5–10 minutes before serving.