In a large mixing bowl, beat 1 cup of unsalted butter along with ¾ cup of white sugar and ¾ cup of brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add 2 large room temperature eggs and 2 teaspoons of vanilla extract to the mixture and mix on low speed until everything is well combined.

In a separate bowl, sift together 1 ¾ cups of all-purpose flour, ¾ cup of natural cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of sea salt, and 1 teaspoon of espresso powder. Whisk until blended.

Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. If needed, add 2-4 tablespoons of milk to reach desired consistency, then fold in 1 ½ cups of semi-sweet chocolate chips.

Chill the dough covered for at least 3 hours, or overnight.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop the chilled dough onto prepared baking sheets, leaving about 2 inches space between each cookie. Press a few extra chocolate chips on top.

Bake for 12-15 minutes, until edges are firm but centers remain soft.

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.