10-12ouncessemi-sweet chocolate morsels((1 bag) plus extra for the top of the cookies)
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside,
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, dark brown sugar and granulated sugar. Mix together until creamy and smooth, about 2 minutes.
Add in the eggs, one at a time, mixing until fully incorporated. Add the vanilla extract and espresso powder. Mix until well combined.
Add the flour mixture slowly and mix until just combined. Stir in the chocolate chips.
Using a tablespoon cookie scoop, portion the cookie dough onto a parchment-lined cookie sheet. Chill the cookie dough for 30 minutes.
Preheat oven to 375 degrees.
Space the cookies 2 inches apart on a parchment-lined sheet pan. Bake for 8-10 minutes, until golden. The cookies will look slightly underdone in the middle. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store cookies in an airtight container.
Don't skip chilling the dough. Chilled dough doesn't spread as much and this extra time allows the flavors to blend and develop. You can chill the dough for up to 24 hours if needed.
Store these cookies in an airtight container for 3-4 days. To freeze, flash freeze the cooled cookies on a baking sheet for 30 minutes. Then transfer to a freezer safe zipper-top plastic bag and keep in the freezer for up to 2 months. Thaw at room temperature.
To freeze the unbaked dough: Flash freeze the portioned dough before transferring to a freezer-safe zipper-top plastic bag. Freeze for up to 3 months. Bake from frozen, allowing a few extra minutes of bake time.
PRO TIP for perfectly round cookies that look bakery-fresh: As soon as the cookies come out of the oven, turn a wide-mouthed glass upside down over each cookie and swirl the glass in a circular motion. This will shape the cookie into an even circle. Work quickly before the cookies start to firm up.