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In a bowl or stand mixer add cubed cold butter and beat on high until creamy for about 2 minutes
Add in brown sugar and granulated sugar and beat again for 2-3 minutes on high until well combined
Add in the egg and egg yolk along with the vanilla bean paste and 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, cornstarch, and instant coffee and mix to combine
Gradually add dry ingredients to the wet mixture and add in chocolate, mixing until just combined without over mixing
Using a 4 ounce disher, scoop cookie dough balls onto baking sheet
Freeze the dough balls for at least 2 hours or overnight
Preheat oven to 350°F and place 3-4 cookies on a parchment or silicone mat lined 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