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Make dry batter: In a bowl mix all purpose flour, baking soda, baking powder, corn starch and espresso powder mix well and set aside.
Make wet batter: In a stand mixer bowl or a mixing bowl crack in an egg, add the egg yolk. Add brown sugar and beat for 2 min on medium speed until light in color, add in granulated sugar, and beat for 1 min until well combined. Add in cold butter cubes and mix for 2-3 min until well combined. Add vanilla bean paste. And mix to combine.
Gradually add dry batter to the wet batter, add in chopped walnuts and chocolate chips. Mix the dough with a spatula until just combined. At first it's a little hard to mix but it will eventually come together. Do not over mix the batter.
Make 6 ounces tall cookie dough balls and place them on a prepared baking sheet.
Freeze the dough balls for 30-40 min.
Preheat oven to 350 F. Do not place more than 4 cookies onto one baking sheet spacing them evenly. Bake the cookies straight from freezer for 15-18 min or until crispy from the edges and soft from center.