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

In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter with both the brown sugar and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).

Beat in the egg and vanilla extract until well incorporated.

Add the tablespoon of espresso powder into the butter mixture and mix until combined.

Gradually add the flour mixture to the bowl, mixing just until combined. Be careful not to overmix!

Gently fold in the chocolate chips until they’re evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving enough space between each.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers will look slightly underbaked — that’s perfect!

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