Preheat oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper.
In a medium bowl, whisk together the dry ingredients. Set aside.
In the bowl of a stand mixer, beat the softened butter on medium speed until light and fluffy, about 2 minutes.
Add the sugars and beat for another 2 minutes until combined and fluffy.
Add the vanilla extract and beat until incorporated. Then add the eggs, one at a time, mixing after each addition. Scrape down the bowl and mix for another 30 seconds.
Add half of the dry ingredients and mix on the lowest speed. Add the second half of the dry ingredients, mixing on the lowest speed and then moving to a medium speed for about 1 minute until well combined.
Remove the bowl from the mixing stand and stir in the espresso chips by hand, reserving a few to top the dough balls.
Evenly measure out cookie dough, roll into a ball, and place on prepared baking sheets.
Add a couple of the reserved espresso chips to the tops of the cookie dough balls. Bake in the oven for 8-12 minutes, depending on the size of your cookies (see baking notes above). The edges of the cookies should be crispy and the centers should still look a little underdone.
Leave the cookies to sit on the hot baking sheet for at least 5 minutes before removing to a cooling rack to cool completely.
Store cookies in an air tight container for up to 5 days. Enjoy!