In a large bowl, sift/whisk together all of the dry ingredients (this would include the espresso powder if you choose to use it). Be sure to leave the finishing salt out of the dry mixture. This is for use to sprinkle on the cookies after they finish baking.
In a mixing bowl, beat the sugars and softened butter on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, scraping the bottom and sides of the bowl in between. Add the vanilla and mix until incorporated.
On the lowest speed, add the flour mixture slowly and mix until just barely combined. A few streaks of flour are OK. Add the chocolate chips and mix in by hand with a spatula until they are evenly distributed.
Separate dough into 4 equal parts (just eye-ball it). Place each portion onto it's own piece of plastic wrap. Press the dough into rectangular disks about 1/2 inch thick. Wrap tightly and freeze for 45 minutes. You can also refrigerate the dough for a few hours or overnight. (see photo)
When ready to bake, pre-heat oven to 350.
While dough is still wrapped, use a rolling pin to create an even surface. Unwrap and using a pizza cutter or sharp knife, cut the dough into 1/2 inch horizontal strips. Cut again, this time vertically into 1/2 inch strips. You should have cookie dough pieces that are about the size of your thumb nail. (see photo)
Line a baking sheet with parchment paper and place the dough pieces on the sheet, leaving about 1 inch of space in between each cookie. Bake for 6-8 minutes, which should allow the cookies to be just a tad under-cooked.
Once you remove from the oven, dust the cookies with a touch of finishing salt. Place onto a cooling rack and serve warm.
Serving options: Serve with ice cold milk, just like Sweet Martha's cookie stand does. Or, pair with vanilla ice cream, create ice cream cookies, or cream pie cookies. You can also dip half of each cookie into melted tempered chocolate.