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Preheat oven to 350 F and line baking sheets with parchment paper.
In a large bowl or stand mixer cream together butter and sugars until light and fluffy. This takes a good 5 minutes.
Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
In a second bowl whisk together flour, instant espresso powder, baking soda, baking powder, and salt.
Add dry ingredients into wet and mix until combined.
Fold in the chocolate chips.
Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart.
Bake for 11-12 minutes or until cookies are golden brown on the bottom. The cookies will be puffed up and look slightly under done but they will continue to bake as they cool and flatten out.
Top warm cookies with extra chocolate chips. Let fully cool before moving.