First, preheat your oven to 350°F (175°C) so it’s ready to bake your cookies evenly and fill your kitchen with that amazing chocolate aroma.

Then, cream together your softened butter with the brown and white sugars until the mixture is light and fluffy, this usually takes about 3 minutes and is key for that soft, buttery texture.

One at a time, mix in the eggs, giving each a good blend, and finish by folding in the vanilla. Don’t forget to scrape down the bowl’s edges so every bit gets mixed in.

Now, gradually add the cocoa, flour, baking soda, salt, and espresso powder, folding gently to combine. Be careful not to overmix so your cookies stay tender and rich.

Fold in the chocolate chips evenly throughout the dough for that melty chocolate surprise in every bite.

Scoop dough balls onto a parchment-lined baking sheet, giving them room to spread. For a more decadent look, gently add a few extra chips to the tops before baking.

Bake for around 10 minutes until the edges look set but the centers still seem slightly soft, that’s the sweet spot for chewy cookies.

Let them cool on the pan for a few minutes so they firm up before enjoying your perfect double chocolate treats.