Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside for later.
In a small saucepan over low heat, melt the semi-sweet chocolate and unsalted butter together, stirring until smooth. Remove from heat and stir in the espresso powder until fully dissolved.
In a large mixing bowl, combine the light brown sugar, vanilla extract, and eggs. Beat the mixture until it’s well combined and slightly frothy. Gradually add the melted chocolate mixture, mixing until smooth.
Slowly pour in the freshly brewed coffee and continue to mix until everything is incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to over-mix.
Fold in the chocolate chunks and finely chopped espresso beans. This step adds texture and additional coffee flavor to your cookies.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, add a few extra chocolate chunks on top of the cookies and sprinkle with flaky sea salt for that perfect finishing touch.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
