Preheat Oven to 350°. In a Mixing Bowl, Sift Flour, Baking Soda, & Salt. Set Aside.

In a Saucepan or deep Skillet, heat Butter over Medium Heat. Bring Butter to a Boil, Stirring frequently. Once the Butter starts to separate, stir constantly to prevent burning and to ensure even browning. Once Butter is a nice, nutty brown, turn off heat and pour into a measuring glass. Add enough water to stop the cooking and to bring the butter back up to one cup total liquid. Allow to continue to cool completely.

In another Mixing Bowl, add Sugars, Vanilla, Espresso Powder, and cooled Butter. Cream mixture until smooth and fluffy. Add the Egg and Egg Yolk. Stir until incorporated.

Add Dry Ingredients a little at a time, while mixing. Fold Chocolate Chips into dough. Scoop out around 3"dough balls, and place them on a Parchment lined Baking Sheet, about 3" apart from each other. Bake for 13-14 Minutes. Let Cookies Cool for a few minutes, before transferring them to a Cooling Rack. Enjoy!!