Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and espresso powder until well combined.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs to the butter mixture one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed throughout the dough.

On the prepared baking sheets, use two spoons to dollop alternating spoonfuls of the vanilla and chocolate cookie dough.

Bake the cookies for 10-12 minutes until the edges are golden brown but the centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.