Start by pre-heating your oven to 375 degrees Fahrenheit. If you have a silicone baking mat, place it on top of a baking sheet; alternatively, grease your baking sheet.

In a large bowl, with either a spoon or mixer, beat the cream cheese and butter until fluffy. Add in the sugar and continue to beat well until combined. It should lighten in color and fluff up again. Add the vanilla and beat until combined.

In a separate bowl, whisk flour, salt, baking powder, baking soda and espresso.

Fold in the flour mixture until well combined and then stir in the chocolate chips.

Chill dough, uncovered, in the fridge for at least 30 minutes or overnight; if storing overnight, bring it to room temperature for 30 minutes prior to baking.

Using a tablespoon, scoop out the dough and form 8 balls and place them on the baking sheet, ensuring there is enough space between each one.

Bake your cookies for 8-10 minutes, making sure you take them out when the edges begin to turn golden brown. The residual heat will continue to bake the cookies a little once removed from the heat source.

Rest cookies for 1 minute before transferring them to a wire cooling rack.

Enjoy!