In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar and beat on high until smooth, about two minutes.

Add eggs and coffee extract to the butter mixture, and mix until well combined.

In a separate bowl, sieve flour, cocoa powder, espresso powder, baking soda, and salt. Add dry ingredients into the wet mixture, and stir until well-combined.

With a wooden spoon, fold chopped chocolate and chocolate-covered espresso beans into the dough.

Wrap dough in clingfilm/plastic wrap and chill, at least one hour or overnight.

When ready to bake, preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat.

Remove dough from the refrigerator and allow it to come up to room temperature for a few minutes, until just soft enough to scoop.

With a 1 1/2-inch cookie scoop, form dough into golf ball-sized balls. (You should have about 15 cookies total.) Roll each ball in chocolate sprinkles (if using) and transfer to prepared tray, allowing space in between for the cookies to spread as they bake.

Bake cookies in preheated oven for 12-14 minutes. Do not overbake.

Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to five days.

Espresso bean cookies can also be layered between sheets of parchment and frozen in an airtight container. Thaw at room temperature.