In a medium-size bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and both sugars together until light and fluffy. With the mixer on low, add the vanilla, then the eggs one at a time. Beat until combined. Then, gradually add the flour mixture, mixing until just incorporated after each addition.

Using a wooden spoon or rubber spatula, fold in the chocolate chips. Cover the bowl and chill the dough for 2 hours, or up to 3 days.

Once dough is chilled, preheat the oven to 375 degrees Fahrenheit and line cookie sheets with silicone baking mats. Using a cookie scoop, measure out 3 tablespoons of dough at a time and roll into a ball. Place at least 2 inches apart on the prepared cookie sheets.

Bake at 375 degrees for 9-11 minutes, one batch at a time. Cookies should still look slightly underbaked on top. They will continue to bake and set after being removed from the oven. Immediately press a few extra white chocolate chips on top of each cookie, as desired.

Let cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature.