Preheat your oven according to the recipe directions and line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, add the softened butter. Using a hand mixer, beat the butter for 1 to 2 minutes until it becomes smooth, creamy, and light in texture.

Add the brown sugar to the butter and continue mixing until the mixture is light, fluffy, and fully combined. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.

Add the eggs and beat again until the eggs are completely incorporated and the mixture looks smooth and creamy.

Pour in the espresso and vanilla extract. Mix until evenly combined and the coffee flavor is fully distributed throughout the batter.

Continue beating for another 30 seconds to 1 minute until the mixture is silky, smooth, and uniform in color.

In a separate bowl, whisk together the flour and any remaining dry ingredients until well combined and free of lumps.

Gradually add the dry ingredients to the wet ingredients in batches, gently mixing after each addition. Continue until no dry streaks remain and a thick cookie dough forms.

Using a spatula, fold the dough a few times to make sure everything is evenly incorporated without overmixing.

Add the chocolate chunks to the dough and gently fold them in until they are evenly distributed throughout the mixture.

Scoop portions of dough onto the prepared baking sheet, spacing them a few inches apart to allow room for spreading during baking.

Bake for 8 -10 until the cookies are puffed, set in the center, and lightly golden around the edges. The centers may still look slightly soft, which helps create a chewy texture.

Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 to 10 minutes. They will continue to set as they cool.

Transfer the cookies to a wire rack to cool completely, or enjoy them slightly warm for the best gooey chocolate and espresso flavor.