Preparation Steps

• Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
• Beat in the eggs one at a time, then stir in the vanilla extract and instant espresso powder until fully combined.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
• Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
• Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 9–11 minutes, or until the edges are set but the centers still appear slightly soft. The cookies will continue to firm up as they cool.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.