Preheat your oven to 350°F (175°C) to ensure it’s hot enough to bake the cookies evenly.
Line two baking sheets with parchment paper. This will help prevent the cookies from sticking and make for easy cleanup.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
Mix in the Nutella and vanilla extract until well combined. The mixture will be smooth and creamy.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking soda, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the cookies tender.
Gently fold in the chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to cook on the baking sheet after removal.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
