Grind the espresso beans if you haven’t already. Measure all your remaining items and keep out in ready to use format!
Melt butter on low in a pan (slow and steady so it doesn’t get all weird with texture).
Mix melted butter, 2 tsp ground espresso, vanilla extract, & both sugars in a bowl. Whisk in the egg until everything is uniformly combined.
Slowly add & mix in flour & baking powder (don’t dump it all in or it clumps quickly)! Once it’s looking even, throw in the chocolate chips & mix. I recommend 5-6 oz, but if you want a lot just add more! I go by looks at this stage; you can tell if the batter has too many or too few chocolate pieces.
Cover the dough and let it hangout in the fridge for 30min.
While the batter is doing its thing, preheat the oven to 350F & line a few baking sheets with parchment paper.
Once the batter fridge time is up, scoop the dough into balls & place on sheets, leaving at least 1-2” between (I always mess this part up 😆).
Bake 12-14 min (adjust as needed, the edges should get a little golden but not the tops/centers).
After a couple minutes of cooling, sprinkle remaining espresso & a few pinches of sea salt.