Preheat the oven to 350 degrees Fahrenheit.

Line the baking trays with parchment paper and keep aside.

In a small bowl, mix together the espresso powder and boiling water.

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

Now, in a stand mixer bowl, add the unsalted butter at room temperature, along with the white and brown sugar. Whip until they are all light and fluffy.

Then, add in the egg and vanilla and mix again while making sure you scrape down the sides of the bowl.

After the egg is mixed in, add the espresso mix along with the dry ingredients and mix again, just until it forms a dough.

Add in the chocolate chunks to the dough and fold them in; refrigerate the dough for 10 minutes.

With an ice cream scoop, scoop out the cookies onto the baking tray that we previously lined with parchment paper, making sure there is 3-4 inch of space between them.

Top the cookies with some more chocolate chunks if you would like and then bake in the preheated oven for 10 minutes.

Take the tray out of the oven once done, and place it on a cooling rack.

After 10 minutes, transfer the cookies from the baking tray directly onto the cooling rack and let them cool completely, after which, serve!