Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, espresso powder, and baking soda.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time followed by vanilla and peppermint extracts.

Gradually mix dry ingredients into the wet mixture until just combined. Fold in chocolate chips.

Scoop tablespoon-sized balls onto prepared sheets. Bake for about 10 minutes until edges are firm but centers are soft. Let cool on wire racks before serving.