Step 2

Preheat the oven to 350°F. In a medium saucepan, melt the butter over medium heat. Turn off the heat and stir in the espresso powder. Transfer the mixture to a medium heat-safe bowl, and let cool for about 5 minutes.

Step 3

Add the granulated sugar and brown sugar to the butter and whisk to combine. Add the egg and vanilla extract and whisk well to combine.

Step 4

With a silicone spatula, add the flour and baking soda and stir the mixture just until it is fully incorporated.

Step 5

Stir in the chocolate chunks, then cover the bowl with plastic wrap and refrigerate the dough for 25 to 30 minutes.

Step 6

Line two baking sheets with parchment paper. Scoop the dough into ¼-cup-sized balls onto the prepared baking sheets, leaving at least 1½ inches between each cookie to allow room for spreading.

Step 7

Bake the cookies until they are set around the edges, 12 to 15 minutes. Cool completely on the baking sheet.