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In a medium saucepan, melt the butter and then set aside to cool.
In a medium bowl, whisk together the flours, salt, cornstarch, and baking soda. Set aside.
Using a stand mixer fitted with the whisk attachment, add the light brown sugar and granulated sugar. Whisk together on medium speed until combined and then slowly stream in the butter. Continue to whisk until the mixture is creamy.
Next, add in the eggs one at a time followed by the egg yolks, making sure to mix each egg fully into the batter before adding the next.
Once smooth, switch to the paddle attachment and mix in the flour mixture until smooth.
Turn the machine off and fold in the walnuts and chocolate until combined.
Divide the dough into 3-4 ounce balls. Roll each piece into a tightly packed ball, it should be tall.
Place the batter in a bowl, cover, and freeze 6-8 hours to chill completely. Balls can then be baked on demand.
Preheat the oven to 425°F (220°C).
Place 4 cookies on a parchment lined baking sheet. Repeat with the remaining dough. For best results, refrigerate the cookies again for 25 minutes.
Bake for 12-15 minutes, or until lightly browned on the outside and slightly underdone on the inside.
Set on a wire rack to cool slightly before serving.