Begin by letting the unsalted butter and eggs reach room temperature.

In a large mixing bowl, beat the butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.

Incorporate the eggs one at a time and stir in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.

Gradually add dry ingredients to the wet mixture at low speed, mixing just until combined.

Refrigerate the dough covered for at least 2 hours.

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

Scoop and shape the dough, placing them about 2 inches apart on baking sheets.

Bake for 10-12 minutes or until the edges are set.

Let cookies cool on baking sheets for 5-10 minutes then transfer to a wire rack.

Store cookies in an airtight container at room temperature for 3-5 days.