In a bowl, mix together flour, espresso powder, cornstarch, baking soda, cloves, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
With the mixer back on low, add dry ingredient mixture gradually until dough forms. Refrigerate dough for at least 30 minutes or up to 24 hours. Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat and set aside.
Form balls from approximately 1 1/2 tablespoons of dough. Place on baking sheet — they spread a lot so don’t overcrowd, six per sheet is good). Bake for 11-13 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.