In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.
1¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon kosher salt
To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together.
¾ cup unsalted butter, ¼ cup granulated sugar, ¼ cup brown sugar
Add the espresso, eggs, and vanilla. Mix until well combined.
2 ounces espresso, 2 large eggs, 1 teaspoon pure vanilla extract
Stir the dry ingredients into the wet ingredients. Fold in the espresso morsels.
1½ cups espresso baking morsels
Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
While the dough chills, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
Remove the chilled cookie dough from the refrigerator. Form the cookie dough into 3-inch balls and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
Bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.
Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.