Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside. In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda and baking powder. Set aside. Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add egg, yolk and pure vanilla extract and mix until just combined.

Transfer the dry ingredients into the mixer and run for one minute. Fold in chocolate then scoop dough using a 3-tablespoon cookie scoop. Place cookie dough balls 1 1/2 -2 inches apart and add any extra chocolate to the top if desired. Bake for 12 minutes or until edges begin to brown. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully (or not).