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

In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each. Pour in the vanilla extract and blend until incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each.

Bake for 10-12 minutes until edges are set and centers are slightly soft. Cool on sheets for 5 minutes before transferring to a wire rack.