Prepare a sheet pan small enough to fit into your refrigerator by lining it with parchment paper. Set aside.
In a medium bowl, whisk together 2 1/3 cups all-purpose flour, 1 1/4 teaspoon kosher salt, and 3/4 teaspoon baking soda until well combined. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar. Beat on medium high until well combined, but not too creamy — you're not aiming for light and fluffy here as that would make the cookies too cakey. Add the 4 egg yolks and 1/2 teaspoon pure vanilla extract, mixing until combined.
Lower the mixer speed to its slowest setting and add the dry ingredients (from the 2nd step), mixing until the ingredients just about disappear into the batter. DO NOT OVERMIX or you'll end up with dense and rock-like cookies. At this point, it's okay to have one or two flour streaks left in the batter. Add 7 ounces chocolate covered espresso beans and 1/2 cup white chocolate chips, mixing until combined throughout the batter.
Use a 1-tablespoon cookie dough scoop to scoop individual portions of cookie dough onto the parchment lined sheet pan; I used about 2 tablespoons per cookie. Cover loosely with plastic wrap and freeze for at least 1 hour, but preferably overnight for better flavor.
When ready to bake, center a rack in the oven and preheat to 350 (F). Remove the cookies from the freezer and allow the cookies to rest at room temperature for 5 to 10 minutes before placing in the oven.
Bake in the preheated oven for 18 minutes, or until the center of each cookie is slightly soft and underbaked, but the edges are crispy and golden. Transfer the cookies to a wire rack and allow to cool on the tray for 10 minutes before serving. Enjoy!