Preheat the oven to 350 degrees F.
Separate the egg yolks from the whites, placing them into separate bowls.
Add the egg yolks and half of the sugar to a stand mixer and beat until light and fluffy.
Mix in the vanilla extract until fully combined with the egg yolk mixture. Set aside for now.
Pour the egg whites into a clean mixing bowl and beat until fluffy.
Add the rest of the sugar to the egg whites and continue beating until stiff peaks form.
Gently pour the egg yolk mixture into the egg whites and fold in using a spatula. Do not over mix.
In a separate bowl, combine the flour, corn starch, cinnamon and salt. Whisk together until fully incorporated.
Add the dry ingredients to the egg mixture and gently fold in with a spatula just until combined.
Line a baking sheet with parchment paper. Spray the parchment paper with non stick baking spray.
Scoop the dough into a piping bag and apply the batter onto the parchment paper to form each cookie shape.
Bake for 12-15 minutes or until fluffy and golden.
Add the chocolate chips and espresso morsels to a microwave safe cup big enough to dip the cookies into.
Microwave in 30 second intervals, mixing in between to combine until fully melted.
Dip half of each cookie into the chocolate mocha mixture and place them back on parchment paper to set for about 5-10 minutes.
Drizzle with caramel sauce and enjoy!