Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together the unsalted butter, sugar, and light brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Step 3: Add the eggs, instant espresso powder, and vanilla extract to the mixture and beat until well combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 6: Gently fold in the chocolate chips.
Step 7: Line a baking sheet with parchment paper and drop rounded balls of dough onto it, spacing them about two inches apart. Bake for 10-12 minutes.
Step 8: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
