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Preheat oven to 325°F. Spray 13x9-inch baking pan with no stick cooking spray, then line with parchment or wax paper and spray again. Set aside.
Mix espresso powder, vanilla and water in small bowl until completely dissolved.
Beat butter, brown sugar and espresso mixture in large bowl with electric mixer on medium speed until light and fluffy, scraping sides occasionally. Gradually beat in flour and salt on low speed until well mixed. Stir in chocolate chips. Press dough evenly in prepared pan.
Bake 25 to 30 minutes or until center springs back when lightly touched. Cool in pan on wire rack. Remove from pan. Cut into logs or squares.
