1. Prepare the Wet Ingredients

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process should take about 2-3 minutes and helps to create the chewy texture we’re looking for.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and espresso powder, mixing until fully combined. The espresso powder should dissolve into the wet mixture, infusing it with a rich coffee aroma.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the dry ingredients and prevents lumps in the batter.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a spatula until just combined. Be careful not to overmix, as this can result in tough cookies.

Fold in the semi-sweet chocolate chips (or chunks) and any additional mix-ins, like nuts or white chocolate chips, if using. The dough will be thick and slightly sticky.

4. Chill the Dough

Cover the cookie dough with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes. Chilling the dough helps to solidify the butter, preventing the cookies from spreading too much during baking.

5. Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

6. Shape the Cookies

Using a cookie scoop or tablespoon, scoop out 1 1/2-inch balls of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each ball.

For a bakery-style look, press a few extra chocolate chips into the tops of the dough balls before baking.

7. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. This is key to achieving a soft and chewy texture.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.