Step 1: Preheat your oven to 350°F (175°C) for even baking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar until light and fluffy (about 2-3 minutes).
Step 4: Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, espresso powder, and Kahlua.
Step 5: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
Step 6: Gently fold in the semi-sweet chocolate chips until evenly distributed.
Step 7: Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 10-12 minutes.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
