Chewy Coffee Chocolate Chip Cookies

0 Line three baking sheets with parchment paper and set them aside. 
1 In a medium bowl, whisk together the flour, baking soda, espresso powder, and salt, then set the dry ingredients aside. 
2 In the mixing bowl of an electric mixer, cream the sugars, butter, and vanilla until the mixture is light and fluffy. Whisk in the egg and yolk, mixing until just combined. 
3 Add the flour mixture to the wet ingredients and mix until just combined—be careful not to over-mix. Use a spatula to fold in the chocolate chips, making sure they’re evenly distributed.
4 Next, scoop the dough with a 3-tablespoon cookie scoop to form dough balls. Place them on a large baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
5 When you’re ready to bake, preheat your oven to 350°F. Place the cookie dough balls 2.5 inches apart on your prepared baking sheets and bake for 10-15 minutes, or until the edges are golden brown and crisp. While the first batch is baking, keep the remaining dough balls refrigerated.
6 If you want your cookies to be perfectly round and uniform in size, you can use a circular cookie cutter slightly larger than your cookies (or any circular hollow object like the top of a glass) and gently swirl the cookies around inside the cutter right after they come out of the oven and are still warm. 
7 Let the cookies sit on the baking sheet for 2-3 minutes, or until they can be handled without breaking, then transfer them to a cooling rack to cool completely.