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PdfPreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract until well combined.
Whisk together the flour, cocoa powder, espresso powder, and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
If using, gently fold in the chocolate chips or chunks until evenly distributed.
Turn the dough onto a lightly floured surface and shape it into a log (about 2 inches in diameter). Wrap it in plastic wrap and refrigerate for at least 1 hour until firm.
Once chilled, remove the dough from the refrigerator and slice it into ¼-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.