Makes 16

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup  packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 2/3 cup  natural unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp espresso powder
• 2 Tbsp milk powder
• 1/8 tsp salt
• 1 1/2 Tbsp milk
• 2/3 cup semi-sweet chocolater chips, or chunks
• 1/3 cup milk chocolate chips, or chunks
• 1/3 cup white chocolate chips, or chunks 

Method

1. In stand mixer bowl fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until light and fluffy. Add the egg and vanilla extract, and then beat on high speed until combined
2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, milk powder and salt together until combined. With the mixer running on low speed, slowly add to the creamed butter mixture. Beat on low until combined
3. Add in the milk, beating to combine on high speed
4. Remove the bowl from the mixer and fold in the chocolate chips. Cover dough tightly and chill in the refrigerator for at least 1 hour
5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This will make it easier to scoop
6. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Scoop the dough into balls, I use a 2 tablespoon cookie dough scoop. Arrange on a thew preared cookie sheets allowing 2-3 inches between
8. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Remove them from the oven and lightly bang the baking sheet on the counter 2-3 times
9. Cool cookies for 5 minutes on the baking sheet. Transfer to cooling rack to cool completely 
10. Cover leftover cookies tightly and store at room temperature in an air-tight container for up to 1 week