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Melt the butter and set aside to cool slightly.
In a bowl, combine the flour, baking soda, espresso powder, and salt. Whisk together and set aside.
In a separate bowl, add the cooled melted butter, brown sugar, and white sugar. Whisk until smooth and well combined. Add the egg and vanilla, and mix until combined.
Gently and minimally mix the flour mixture into the sugar mixture. Be careful not to overmix.
Gently fold in the chocolate chips.
Line a baking sheet with parchment paper. Using a no. 40 cookie scoop, portion the dough onto the baking sheet and freeze for at least 30 minutes.
Preheat the oven to 350°F.
Place six cookies on a parchment-lined baking sheet and bake for 10-11 minutes on the middle rack. Keep the remaining unbaked cookie dough in the freezer while each batch bakes.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack using the parchment paper.