Melt 4.5 oz. chocolate chips in a microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remainder to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.

In a separate smaller bowl, whisk together flour, instant espresso powder, salt, baking powder and soda. Add dry mixture and non-dairy milk to wet mixture. Whisk until creamy. Fold in remaining ½ cup chocolate chips. Let batter sit at room temp. for 10 minutes to firm up.

Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with additional chocolate chips. Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Sprinkle with flaky sea salt and enjoy!