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Line 2 baking sheets with parchment paper.
Whisk together the flours, cornstarch, baking soda, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes.
Add the eggs and yolk, then continue to beat on medium-low speed until just combined.
Add the dry ingredients all at once and mix on low speed just until incorporated.
Add the chocolate and walnuts; mix just until evenly incorporated.
Divide the dough into 8 equal pieces, about 6-ounces each.
Place 4 balls of dough on each prepared baking sheet, then place in the freezer for 1 hour.
Preheat the oven to 400 F.
Bake 1 sheet of cookies at a time for about 15 minutes, rotating at the halfway point.
Let the cookies rest at least 15 minutes before serving.