Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a microwave-safe bowl, melt the butter until it's just melted, not bubbling. Let it cool slightly.

In a mixing bowl, whisk together the melted butter and sugar until smooth. Then, add the eggs one at a time, mixing well, and finish with the vanilla extract.

In another bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until well combined. Be careful not to overmix.

Gently fold in the chocolate chips until evenly distributed.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, keeping some space in between for spreading.

Bake the cookies for 10-12 minutes or until they are just set but still soft in the center. The cookies will firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.