In a medium bowl, melt the butter. Then add the brown sugar, white sugar and espresso. Stir with a spoon to combine.
8 tablespoon unsalted butter, melted, ½ cup brown sugar, packed, ¼ cup white sugar, 2 tablespoon ground espresso beans
Add the egg and mix until completely combined.
1 large egg, room temperature
Add the flour, baking soda, baking powder, graham cracker crumbs, and chocolate chips. Mix until just combined.
1 cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup crushed graham crackers, ¼ cup dark chocolate chips
Line a baking tray with parchment paper and scoop the dough with a large cookie scoop onto the tray. You should have 8 cookie dough balls. Roll each scoop of dough into a ball and place back on the tray.
Top the cookies with more chocolate chips, then place the tray in the fridge to chill for at least 45 minutes.
Preheat your oven to 350 degrees F/177 degrees C. Bake the cookies for 10-11 minutes and then allow the tray to cool completely on a wire rack. Enjoy!