In a large bowl (or using an electric hand mixer) beat softened butter, sugar, and brown sugar until smooth. Add egg and vanilla. Mix until well incorporated.
In another bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Sift dry ingredients into butter mixture. Mix together until there are no longer any dry streaks of flour.
Fold in peanut butter chips and dark chocolate chunks until evenly distributed. Cover cookie dough with plastic wrap. Let chill in the fridge for at least 4 hours (overnight is best).
Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
Remove cookie dough from fridge. Let sit at room temperature for 10-15 minutes to allow dough to soften. Use a size 24 cookie scoop to portion out cookie dough. You should end up with 15 cookie balls.
Place cookie balls about 2 inches apart on prepared baking sheet. Bake for 12 minutes, rotating baking sheets midway through baking. Allow cookies to cool in baking sheet for 3 minutes. Then, transfer to wire rack to cool to room temperature.