Preheat oven to 350F.

Cream together the soft butter with the sugars, then add the eggs and vanilla.

Once mixed, gradually add the flour, baking soda, salt and instant espresso.

Once the dough is smooth, fold in the chocolate chips.

Drop by a tablespoon cookie scoop onto a parchment lined baking sheet.

Bake for 8-10 minutes until browned around the edges.

Cool five minutes on pans, then slide parchment onto a wire rack to finish cooling.