Creating your own Thick Espresso Chocolate Chip Cookies is simple with these straightforward steps:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract and espresso powder. Mix until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet and milk chocolate chips. Ensure an even distribution.
7. Chill the Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps achieve thick cookies.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Sprinkle Sea Salt: If desired, sprinkle a small pinch of flaky sea salt on top of each cookie before baking.
10. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden but the center appears slightly underbaked.
11. Cool on Baking Sheet: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Following these steps will lead you to irresistible Thick Espresso Chocolate Chip Cookies!