Cream the butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Whisk together the flour, baking soda, salt, and espresso powder in a separate bowl. Slowly mix the dry ingredients into the wet until just combined.
If you’re adding chocolate chips, fold them in gently.
Scoop tablespoon-sized balls of dough and place them about 2 inches apart.
Use your hands or spoon to get a cookie shape.
Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.
