Preheat the oven to 350 degrees Fahrenheit.  Line 3 baking sheets with parchment paper and set aside.

In a large mixing bowl, add the wet ingredients: melted butter, granulated sugar, brown sugar, egg, and vanilla extract, and brewed coffee.  With a wooden spoon stir and mix well for a few minutes to combine.

Add the dry ingredients: flour, baking soda, espresso powder, and salt to the bowl, and stir for another few minutes until the dough is well incorporated.  Add the chocolate chips and mix well (either by hand with a rubber spatula, or with a electric mixer/stand mixer with paddle attachment) to combine.

Measure out 1/3 cup of dough for each cookie, and place 3 or 4 cookie dough balls on each baking sheet.  Place a baking tray in the freezer for 15 minutes before baking (don't skip this step), then move each pan to the oven one at a time. When one large baking sheet is in the oven, put the next pan in the freezer.

Bake cookies for 10 minutes.  With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack.  This will allow the cookies so spread out and bake with crisp edges.  Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes or until the tops are golden brown.Place finished cookies on a wire rack to cool and do not move until they have cooled to room temperature. Store leftovers in an airtight container for up to 3 days.