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1. In a large bowl of a stand mixer, cream together the butter,
brown sugar and sugar with a paddle attachment until creamy,
about 1 minute. Add in the egg and egg yolk, plus the vanilla and
beat to combine. Add in the espresso powder, soda, cornstarch, salt
and flour and beat until a soft dough forms. Fold in the chocolate
chips.
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3. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone
liners or parchment paper. Drop rounded Tablespoonfuls of dough
onto the baking sheets about 2inches apart. I used a 2-ounce
cookie scoop, but if you don't have one, simply use a 1/4 cup
measuring cup and stack the cookie dough higher rather than wider
so when it spreads, it stays puffy in the middle.
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