Chocolate Mocha Espresso Chip Cookies

****THIS DOUGH REQUIRES 30-MINUTES OF CHILLING BEFORE BAKING****

In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and brown and white sugars on medium-high speed. Scrape down the sides of the bowl. Add the eggs one at a time into the mixer, mixing the eggs completely into the batter before adding the second egg. Add the vanilla and coffee extracts. Mix until combined.

Change the mixer to low speed and add the flour, hot cocoa mix, salt, baking soda, baking powder and cornstarch. Mix until just combined. Remove the bowl from the stand and fold in the espresso chips and chocolate chips. Chill dough for at least 30-minutes in the refrigerator.

After dough has chilled for 30-minutes, preheat the oven to 350-degrees and line two cookie sheets with parchment paper. Drop medium sized cookie dough balls on prepared sheet and bake for 11-12 minutes. Remove cookies and let set on cookie sheet for 5-minutes before transferring to a wire rack to cool completely.