12ouncessemi-sweet chocolate morsels, plus extra for the top of the cookies
Preheat oven to 375 degrees.
In the bowl of a stand mixer fitted with a paddle attachment, add the cubed butter, dark brown sugar and turbinado sugar. Mix together until creamed and smooth. Add in the eggs, one at a time, mixing until fully incorporated. Mix in the vanilla extract.
In a bowl, stir together the flour, baking soda, baking powder, salt, and espresso powder. Add half of the flour to the mixer and mix to combine before adding the remaining flour. Mix in the chocolate morsels.
Using a tablespoon cookie scoop, portion the cookie dough onto a parchment-lined cookie sheet. Chill the cookie dough for 30 minutes in the freezer before baking. Bake for 8-10 minutes, until golden and slightly crisp around the edges. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store cookies in an airtight container.