Step 1

Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.

Step 2

In a medium bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy, about 20 seconds.

Step 3

Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.

Step 4

Next, add the vanilla and beat until just combined.

Step 5

Whisk together the flour, salt, baking soda, baking powder and espresso powder in a separate bowl.

Step 6

Sprinkle the flour on top of the butter mixture, and beat just until combined.

Step 7

Stir in the chocolate chips.

Step 8

Chill the dough uncovered in the fridge for 30 minutes. You can store it overnight, but let it sit at room temperature for 30 minutes before using then.

Step 9

Scoop the dough into 8 dough balls, and space them evenly on the baking sheet.

Step 10

Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.

Step 11

Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.