In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, using a hand mixer on medium speed, cream together the softened butter, brown sugar, and espresso powder until well combined and fluffy, about 2 minutes.
Add the egg and vanilla and mix until well combined.
Add the dry ingredients to the wet and mix just until they are combined. Avoid overmixing the dough.
Using a spatula, gently fold in the chocolate chips.
Cover the bowl and refrigerate the dough at least 2 hours or up to 3 days.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Scoop the chilled dough into balls and place on the prepared baking sheet leaving about 3 inches between each one.
Bake for about 12 minutes or until the edges are set and the centers are still a little doughy. Cool the cookies on the baking sheet for 2 minutes then move them to a wire rack to finish cooling.