In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar and mix on high speed until smooth, about 2 minutes.

Add eggs and coffee extract and mix until well combined. Scrape sides of bowl and mix again.

In a separate bowl, sift flour, cocoa powder, espresso powder, baking soda, and kosher salt. Add to the wet ingredients and mix on low speed until just combined, with no dry spots remaining.

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

Wrap dough in clingfilm/plastic wrap refrigerate until firm, at least 1 hour, or overnight.

Preheat oven to 375° F (190° C). Line a half sheet rimmed 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 16-18 total.) With your hands, roll until smooth, then roll each ball in chocolate sprinkles.

Arrange on prepared tray(s), allowing space for the cookies to spread as they bake. Bake in preheated oven for 12-14 minutes, or until puffy and set. Do not overbake.

Cool on tray for 10 minutes, then transfer to a wire rack to cool completely.

Repeat with remaining cookie dough.

Store in an airtight container at room temperature for up to 5 days.