1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.

3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet ingredients and mix just until combined.

6. Fold in the chocolate chips evenly through the dough.

7. Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

8. Bake for 9 to 11 minutes, until the edges are set and the centers are still slightly soft.

9. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. In a small bowl, stir together the powdered sugar and heavy cream until smooth, then swirl in the caramel topping.

11. Spoon or pipe the topping over the cooled cookies and let it set before serving.