Step 1

Preheat the oven to 375, and lightly spray a 8x8" brownie pan with cooking spray (or line it with parchment paper or foil, leaving excess on the sides to form handles that help you remove the bars after cooking).

Step 2

In a medium bowl, cream the butter and sugars until light and fluffy, about 1 minute.

Step 3

Add the egg and vanilla, and beat until combined.

Step 4

Next, sprinkle the flour, salt, espresso, baking soda and baking powder on top of the butte mixture.

Step 5

Beat until just combined, do not over-mix.

Step 6

Stir in the chocolate chips.

Step 7

Press the batter into the pan, and bake for 15 minutes. The edges of the cookie should start to brown, but be careful not to overcook, or they'll be too dry.

Step 8

Let cool in the pan for 5 minutes, and then use the handles to remove the cookies from the pan. Place them on a cooling rack, and let cool completely before slicing and serving.