Place 2 racks in the center of the oven and preheat the oven to 350 degrees F.

In a medium bowl, sift together the all purpose flour, baking soda, salt, cocoa powder, and espresso powder. Set aside for later use.

In an electric mixer fitted with the paddle attachment on medium speed, cream the butter, granulated sugar, and light brown sugar together until light and fluffy. Once thoroughly combined, add the eggs one at a time, followed by the vanilla extract. Reduce the speed to low and add the dry mixture into the batter in two batches. Stir in the chocolate chips.

Using the 1 inch cookie scoop or a tablespoon, drop balls of dough about 2 inches apart on baking sheets lined with parchment paper. Add additional chocolate chips to the cookie balls, if desired.

Bake cookies for 9-11 minutes. Remove from oven and allow to cool on baking sheet for 1-2 minutes before transferring to a wire cooling rack. Cookies will store up to 1 week in an air tight container.