In a large bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter with the brown sugar and granulated sugar until it is light and fluffy. Add the eggs and mix until they are fully incorporated. Mix in the Irish cream and vanilla extract. Add half of the dry ingredients and mix until the flour is incorporated. Add the remaining dry ingredients and mix until smooth. Fold in the chocolate chunks. Cover the bowl and refrigerate until the dough is firm, about 1 to 2 hours.
When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop the dough and roll it into a ball, flattening each cookie slightly before arranging it on the prepared baking sheet.
Bake the cookies until they are lightly golden, about 8 to 10 minutes. Sprinkle each cookie with a little bit of flaked sea salt and allow them to cool slightly before enjoying.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter until it is light and fluffy. Add the brown sugar and granulated sugar and mix until smooth. Add the egg and vanilla extract. Mix until everything is well incorporated. Add the flour mixture to the bowl and mix until a dough forms. Fold in the white chocolate chips and macadamia nuts.
Scoop the dough onto the prepared baking sheet. Round the dough into balls and flatten them slightly into a disc. Bake the cookies until they are lightly golden, about 8 to 10 minutes.
Allow the cookies to cool slightly before enjoying. Store in an airtight container for up to 5 days.

In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, add the melted butter, cocoa powder, and espresso powder. Using an electric hand mixer, blend until the mixture is smooth, about 1 to 2 minutes. Add the granulated sugar, brown sugar, and the egg and mix. Add the flour mixture, and mix until everything is well incorporated. Fold in the milk chocolate, white chocolate, and dark chocolate. Allow the dough to chill in the refrigerator for at least 20 minutes.
While the dough is chilling, preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Once the dough is chilled, scoop and shape the dough into balls. Flatten them slightly and arrange them on the prepared baking sheet. Bake the cookies until they begin to firm up around the edges, about 8 minutes. Allow the cookies to cool slightly before enjoying them.
Store in an airtight container for up to 5 days.