Preheat the Oven:

• Preheat your oven to 350°F (175°C). Prepare a cookie sheet by lightly spraying it with cooking spray or lining it with parchment paper. Using parchment paper is highly recommended for easy cleanup.

Mix the Wet Ingredients:

• In a large mixing bowl, blend the cooled melted butter, light brown sugar, and granulated white sugar. Whisk until well combined. You can also use a handheld mixer for this step.

Add Eggs and Vanilla:

• In a small bowl, lightly beat the eggs and then add them to the sugar mixture along with the vanilla extract. Whisk or blend until everything is thoroughly combined.

Incorporate Dry Ingredients:

• Add the instant espresso, salt, and baking soda to the wet mixture and mix until well incorporated. Gradually add the all-purpose flour, stirring until just combined. Ensure there are no pockets of dry ingredients left by using a rubber spatula to scrape the bottom of the bowl.

Fold in Chocolate Chips:

• Gently fold in the chocolate chips, being careful not to overmix the dough.

Bake the Cookies:

• Scoop out balls of dough and place them 2 inches apart on the prepared cookie sheet. Bake at 350°F for about 11 minutes. Check the cookies after 10 minutes to avoid overbaking.

Cool the Cookies:

• Let the cookies cool on the pan for 10 minutes, then transfer them to a cooling rack by sliding the parchment paper off the cookie sheet. Allow them to cool completely. Enjoy!