Step 1

Preheat oven to 350° F. Lightly spray a cookie sheet with baking spray and set aside.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment combine together the melted butter, brown sugar, granulated sugar.

Step 3

Add in the eggs and vanilla and beat until creamy.

Step 4

Add the espresso powder to the mixture and mix well.

Step 5

Combine the flour, baking soda, salt and cocoa powder in a separate bowl and slowly add it to the butter/sugar mixture. Beat until combined.

Step 6

Stir in the chocolate chips and white chocolate chips.

Step 7

Using a cookie scoop, drop the dough onto your cookie sheet about 2 inches apart. The dough will NOT spread so if you prefer a pretty, round and flatter cookie then roll it in your hands and press it down before baking. Otherwise, the cookies will have more of a drop appearance.

Step 8

Top with a few extra chocolate chips for a pretty look (optional)

Step 9

Bake for 8-10 minutes, making sure you don’t over bake.

Step 10

Cool for a few minutes before moving to a cooling rack.