Spray cookie sheets, line with parchment or use a Silpat so the cookies won't stick.
Combine all the ingredients into a mixer except for the chocolate chips.
Add the chocolate chips and continue mixing.
Using a small scoop and scoop the cookie dough out onto cookie sheets.
Bake cookies for about 8-11 minutes. You will want them soft when they come out. *Everyone's oven is calibrated differently, so please check at 8 minutes to see how they are doing. Your oven may even take 13 minutes.*
Cake Mix Choice: I like Betty Crocker Super Moist Double Fudge Cake Mix. I have also used Duncan Hines Dark Chocolate Fudge with great results. Buy the one you like, then the base of the cookies is something you know you already enjoy! Don't Overcook: Just a word of caution to NOT overcook these. You do want them to be soft so make sure to take them out when they are still super soft as they will continue to cook on the sheet pan for the few minutes. Espresso Powder Uses: You can mix it into brownies, truffles, cakes, soufflés. Just about anything you are going to bake. We start off using 3-4 tablespoons for a nice flavor without a huge punch. If you want a stronger coffee flavor, use 5-6 tablespoons. Storage: Store these in a air tight container or a Ziploc bag. They will be gone in a skinny minute so you won't need to worry too much.Freezer Friendly: Yes, you can. I like to suggest flash freezing cookies where you will lay out the cookies on a sheet pan, freeze for about 6 hours and remove from the freezer. Take the cookies from the sheet pan and place in a freezer grade gallon Ziploc bag and they will keep for about 3 months if sealed well.