Preheat Oven and Prepare Baking Sheets:

Set your oven to 325°F. Line two cookie sheets with parchment paper.

Melt Chocolate and Butter:

In a microwave-safe bowl, combine the semi-sweet chocolate morsels and butter. Heat in the microwave for 15-second intervals, stirring after each, until the mixture is smooth. If the chocolate becomes a bit thick, that’s fine. Let the chocolate cool slightly.

Mix Wet Ingredients:

In a large bowl, whisk together the sugar, eggs, milk, and vanilla extract until the mixture is fully blended and airy.

Combine Chocolate and Wet Ingredients:

Gradually add the slightly cooled chocolate mixture to the egg mixture, whisking constantly until fully blended and smooth.

Add Dry Ingredients:

Add the flour, cocoa powder, baking powder, salt, and espresso powder to the bowl. Stir until just combined, being careful not to overmix. The dough should have a loose, brownie-like consistency.

Chill Dough:

Place the dough in the freezer for 15 minutes.

Portion Dough:

Using a 2-tablespoon scoop, place portions of the dough onto the prepared baking sheets. You should be able to fit 6 cookies on each sheet as they do not spread much.

Add Chocolate Morsels:

Press 5-9 chocolate morsels onto the top of each cookie, pressing down slightly to flatten them.

Bake:

Bake the cookies for 11-14 minutes, or until the centers no longer look wet.

Cool:

Let the cookies cool on the baking sheet for at least 3 minutes before transferring them to a wire rack to cool completely.