Preheat & Prep:
Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Cream Butter & Sugars:
In a large bowl, beat the butter, light brown sugar, dark brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).

Add Wet Ingredients:
Mix in the vanilla extract and eggs, beating one at a time until fully incorporated.

Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, espresso powder, baking powder, and sea salt.

Combine Wet & Dry:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in Chocolate Chips:
Gently stir in the chocolate chips until evenly distributed.

Scoop & Bake:
Scoop dough into 1.5-inch balls (or about 2 tbsp each) and place them 2 inches apart on the prepared baking sheet. Place in refrigerator for 30 minutes for more chewy cookies.

Bake:
Bake for 10–12 minutes, or until the edges are slightly golden but the centers still look soft.

Cool & Enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.