In a large mixing bowl or stand mixer, combine 1 cup of softened butter and 1 tablespoon of espresso powder. Beat on medium speed for about 1 minute until the mixture is creamy and well blended.

Add 1 cup of brown sugar and ¼ cup of white sugar to the bowl. Cream the mixture on medium speed for an additional 2 minutes until it becomes light and fluffy.

Next, crack in 1 large egg and mix on low speed for about 30 seconds, just until everything is combined.

In a separate bowl, whisk together 2 ¼ cups of flour, ½ teaspoon of baking soda, ¼ teaspoon of baking powder, and ½ teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients.

Using a 3-tablespoon cookie scoop, portion out the dough onto a baking sheet lined with parchment paper.

While the cookie dough is chilling, preheat your oven to 350°F (175°C).

Once chilled, place the frozen dough balls on a lined baking sheet and bake for 12-14 minutes.

After baking, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.