Preheat the oven to 350. Line 2 Baking pans with parchment paper

Add Butter to mixer and allow the mixer to cream it until it is smooth.

Add white and brown sugar and mix them together on medium for 3 minutes until light and fluffy.

Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another 20 seconds or so.

Add the eggs and vanilla. Mix until just incorporated.

Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another minute or so.

In a separate bowl whisk together the flour, baking soda, and salt.

Add the flour one cup at a time to the wet ingredients. Mix on low speed. About 3 separate additions.

Each time you add a cup of flour mix on low it in until all ingredients are well incorporated about 30 seconds

Finally add the Espresso chips and chocolate chips and mix on low for 1 minute.

Scoop the cookie dough into tablespoon sized portions and line the pans about 3 by 4 .

Bake for about 9 minutes for soft and chewy, 11 to 12 minutes for a crunchier cookie.

Allow to cool at least 15 minutes, then enjoy!

The dough will keep wrapped tightly in the refrigerator for up to 3 days. And will keep up to 3 months in the freezer if wrapped in an airtight bag or container.

If baking from the freezer, allow the cookies to defrost for 2 hours before baking according to the recipe.