Preheat your oven to 350°F (175°C) for even baking.

In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon baking powder.

In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 3-4 minutes.

Beat in 1 large room-temperature egg and 1 tablespoon vanilla extract until smooth.

Slowly mix in 1 cup cooled brewed espresso until fully integrated.

Gradually fold in the dry ingredient mixture until just combined.

Drop dollops of cookie dough onto a parchment-lined baking sheet, spaced about 2 inches apart.

Bake for 10-12 minutes, until edges are golden but centers are soft.

Let cool slightly before dusting with cocoa powder.