Preheat oven to 350-degrees.
We start with the sugars and the ROOM TEMPERATURE butter in a mixing bowl of an electric mixer fitted with the paddle attachment, until light and creamy, about 3 minutes. Because we have brown sugar in here, the cookies tend to be a bit chewier...which we like.
Add in your vanilla, espresso and eggs, one at a time. And mix until combined.
Add in your cocoa. And mix. Start low. You do not want to start fast and have the cocoa come flying out at you!
Now because I am a bad girl and do not follow ALL the instructions, I did NOT sift my flour. And my cookies were still fab. Go ahead and add your sifted or unsifted flour, baking soda and salt. Do this on low as well and stop once combined.
Now, add in your chocolate chips or chunks. And mix until just combined. Do not over mix.
With a ice cream scoop, scoop out the cookie dough and place it onto your cookie sheets. Now what I did NOT do is roll them in your hands after scooping to smooth them out. This is why mine look a little rough. It's ok..still taste great...they do look a little more like coal though :)
And just scoop it out nicely spaced onto the cookie sheet.
Now...moving on. Wet your hand and press down on the cookie balls, ever so slightly with the palm of your hand to flatten them out a bit.
Now place them in the oven for exactly 15 minutes. The cookies will seem underdone...THAT'S OK!!! This will ensure they are super soft and chewy.
Let them cool slightly, about a minute or two and lift up with a spatula and move them onto a cooling rack.