Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and the espresso powder until fully combined.
Step 4: In a separate medium bowl, whisk together the flour, baking soda, and salt to ensure no lumps remain in the espresso chocolate chip cookies recipe dough.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Fold in the dark chocolate chips or chunks using a spatula until evenly distributed throughout the dough.
Step 7: Using a cookie scoop, drop rounded tablespoons of the espresso chocolate chip cookies recipe dough onto the prepared baking sheets, spaced about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.