In an electric stand mixer, cream together butter, eggs, vanilla extract, espresso powder, and the two sugars on low speed.
In a separate bowl, combine the dry ingredients: salt, baking soda, baking powder, and flour. Add this to the wet ingredients gradually until completely combined.
Stir in the mini semisweet chocolate chips until evenly distributed throughout the dough.
Allow to cool on cookie sheet for several minutes before transferring to a wire rack to cool completely.
Makes 2 1/2 dozens.