Beat the butter

• Add the cubed cold butter to a bowl or stand mixer.
• Beat on high until creamy.

Add the sugars

• Add the brown sugar and granulated sugar.
• Beat on high until well combined.

Add the eggs and vanilla

• Add the egg, egg yolk and vanilla bean paste.
• Mix on high until everything is well incorporated.

Combine the dry ingredients

• In a separate bowl add the flour, baking powder, baking soda, salt, corn starch and espresso powder.
• Mix to combine.

Make the dough

• Gradually add the dry ingredients to the wet mixture.
• Add the chocolate chips and milk chocolate chunks.
• Mix until just combined, do not over mix the batter at this stage.

Scoop and freeze the dough

• Scoop tall cookie dough balls onto a baking sheet.
• Freeze the dough balls for at least 2 hours or overnight.

Bake the cookies

• Preheat the oven to 350 F.
• Place the cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie.
• Bake until the edges are golden and crispy and the center is chewy and soft.

Cool and serve

• Let cool completely before serving and enjoy.