Preheat the oven to 300 degrees and position two oven racks: one on the upper middle setting and one on the lower middle setting. Line two sheet trays with parchment.

Whisk together the Dutch processed cocoa, the flour, and the the salt, baking soda and baking powder.

Combine 6 ounces of the chocolate chips in a small bowl with 1 tablespoon butter and 3 tablespoons of vegetable oil. Melt this together in the microwave at 50% power for about 2-3 minutes, stirring halfway through. When the chips are melted, whisk in 2 tablespoons of milk.

Then, whisk in a teaspoon of vanilla extract and a teaspoon of espresso powder. Set this chocolate mixture aside.

In the bowl of a stand mixer, whisk the eggs and the sugar on medium-high heat until the mixture is thickened and light in color.

Whisk the melted chocolate mixture into the egg and sugar mixture.

Now, fold the dry ingredient mixture into the chocolate batter. Fold in the dry ingredients until there are no more dry bits.

Finally, fold in the remaining 4 ounces of chocolate chips.

Portion the cookie batter with a 1.5 or 2 tablespoon cookie scoop. The batter will be thick and very sticky. You should get about 20 cookies.

Once portioned and positioned on the parchment-lined sheet trays, place in the preheated oven. Set a timer for 8 minutes. At the 8 minute mark, swap the trays: top goes to bottom, bottom goes to top; and rotate the trays front to back. Set the timer another 8 minutes. Cookies should be ready after 16 total minutes of baking time. The tops will be crackly, and the cookies will be puffy.

Let them cool on the sheet trays for about 10 minutes, then transfer them to a wire cooling rack. Let them cool completely. They will deflate as they cool.