Preheat oven at 350 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, espresso, cornstarch, and salt together then set aside.
In a large bowl, whisk the butter, oil, brown sugar, and granulated sugar together until no sugar lumps remain.
To the sugar mixture, add in the eggs and vanilla. Mix until combined.
Pour the dry ingredients into the bowl with wet ingredients. Gently mix until combined.
Fold in the caramelized white chocolate into the dough.
Using an ice cream scoop, scoop out the dough and place them on the prepared baking sheets. Leave about 2 inches of space between the cookies
Bake in the oven for 10-12 minutes.
Allow to cool before serving and enjoy!
Video
Notes
If you're baking these cookies using frozen dough, bake for 15 minutes.
If you'd like smaller cookies, use a melon-baller or tablespoon and bake for 7-9 minutes.