In a medium bowl, whisk together flour, baking soda and salt. Set aside.

Beat the butter until creamy, preferably in a stand mixer. Scrape down the sides and bottom of the bowl and add the espresso powder. Beat to incorporate. Add the sugars and beat on medium high speed until light and fluffy, about 3 to 5 minutes.

Scrape down the sides and bottom of the bowl. Add the egg and egg yolk and beat to incorporate. Add the vanilla extract and ground vanilla beans. Beat on medium speed until light and fluffy, about 2-3 minutes.

Add the flour mixture and mix on low speed until just combined. Add the white chocolate chunks, including any "shrapnel" from chopping the white chocolate, and mix just until evenly incorporated.

Cover the dough with wax paper, pressing down to create an airtight seal, and place in the refrigerator for at least 2 hours and up to 3 days (for longer storage, also cover your bowl with an airtight lid or plastic wrap).

When you are ready to bake, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat (if baking all of the cookies at once, line 2 cookie sheets, but I like to bake them off day by day). Scoop 2-3 tablespoon sized balls of dough onto the cookie sheet, 6 cookies to a sheet. Bake for about 11-12 minutes, until lightly browned around the edges. If you are baking 2 sheets at once, bake in the upper and lower thirds of the oven, and rotate the sheets halfway through baking.

Remove from the oven and allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container.