Combine the flour, espresso powder, cornstarch, baking soda, and salt in a mixing bowl. Whisk until everything is evenly distributed. This ensures the perfect rise and texture. ☕

Using a mixer, beat the softened butter with brown and granulated sugars until light and fluffy. This creates that irresistible chewy texture. Then, mix in the egg and vanilla extract until fully combined.

Gradually add the dry ingredients into the wet mixture, beating on low speed until just combined. Be careful not to overmix! Fold in the chocolate chips by hand to distribute them evenly. 🍫

Transfer the dough to an airtight container and refrigerate for at least 2 hours. Chilling is crucial to prevent the cookies from spreading during baking.

Preheat the oven to 350°F. Scoop the dough into 1-inch balls and place them on a parchment-lined baking sheet. For extra prettiness, press a few chocolate chips onto the tops of each dough ball.

Bake for 10-12 minutes, until the edges are golden but the centers remain slightly soft. Remove the cookies from the oven and sprinkle a pinch of flaky sea salt on top. Cool on the baking sheet for 5 minutes before transferring to a wire rack. 🍪

Serve warm or at room temperature, savoring each mocha-inspired bite. These cookies pair perfectly with a hot cup of coffee or tea!