Preparation Steps

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
• In a separate large bowl, cream the softened butter with granulated and brown sugars until fluffy.
• Add eggs one at a time, beating well after each addition, then mix in espresso powder.
• Gradually add the dry ingredients to the wet mixture and blend until just combined.
• Fold in the semisweet chocolate chips.
• Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
• Bake for 12 minutes or until edges are set but centers are still soft.
• Cool on baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely.