Oh Snap Macros

0 Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. 
1 Cream the butter for 1 minute in a stand mixer or with a hand mixer. Scrape the sides of the bowl down, then add both sugars and cream for 2-3 minutes until the mixture looks fluffy. Mix in the egg until incorporated, then add the espresso powder and vanilla and mix well.
2 In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour to the butter mixture, mixing until just combined. Fold in the dark chocolate chunks by hand, I like to keep chocolate 2 squares to break and press into the tops of the cookies after scooping.
3 Scoop up 2 tablespoon-sized portions of dough (or use a 1-ounce sized cookie scoop) and place the dough on the prepared baking sheet at least 2-inches apart. Add the reserved chocolate chunks. Sprinkle a pinch of flaky sea salt on top of each cookie.
4 Bake the cookies for 12-14 minutes in the preheated oven or until the edges are just beginning to turn golden. To ensure a soft and chewy texture, rap the baking sheet on the counter firmly once or twice to deflate the baked cookies. Cool the cookies on the pan for 10 minutes before moving them to a cooling rack.