Preheat the oven to 350°F.

Prepare the cookies: Add the flour, espresso powder, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine.

In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar until light and fluffy (this should take about 3-4 minutes). Add the eggs and vanilla extract and beat until incorporated.

Add the ⅓ of the flour mixture at a time and beat until mixed in. Make sure not to over mix at this time.

Use a 1 ½ Tbsp cookie scoop to scoop cookie dough and roll into balls. Place cookie dough onto parchment paper lined cookie sheet 2 inches apart.

Bake for about 7-10 minutes, or until edges are set and the tops are nice and puffy.

Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles–totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling.

Make the ganache: Chop the dark chocolate and place in a small bowl. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling.

Pour the cream over the chocolate and allow it to sit for a few minutes and then stir it until the chocolate is melted and its smooth.

Spoon the ganache onto each of the cooled cookies. Sprinkle over the candy coated chips. Allow the cookies to set for about 1 hour.