Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, mix together the flour, baking soda, salt, and espresso powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips until evenly distributed.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
