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

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Dissolve the instant espresso powder in 1 tablespoon of hot water, then add it to the butter mixture and mix until incorporated.

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

Fold in the chocolate chips until evenly distributed.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.