Instructions:

• Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

• Melt Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove it from heat and let it cool slightly.

• Mix Sugars and Eggs: In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Beat until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and instant espresso powder until fully incorporated.

• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.

• Chill Dough: Cover the dough and refrigerate for at least 30 minutes.

• Scoop Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them 2 inches apart.

• Bake: Bake for 10–12 minutes, or until the edges are set and the centers are still soft.

• Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.