Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder. Set aside.

In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the semi-sweet chocolate chips with a rubber spatula until evenly distributed throughout the dough.

Drop rounded spoonfuls of dough (about 1.5-2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake for a chewier cookie.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.