In a small saucepan on low heat, melt the butter with the espresso powder, stirring often. When the two are incorporated, remove the pan from heat and set aside to cool for an hour.
In a medium bowl, sift together the main dry ingredients: flour, cocoa, baking soda and salt.
Now it's time for the big mixing bowl. Pour in the cooled butter mixture, then add the white sugar, brown sugar and vanilla extract. Beat at medium speed for a few minutes until it's all creamy. Beat in the eggs, one at a time. Gradually work in the flour mixture a bit at a time until it's just blended. Now stir in the Andes Chips and the extra chocolate.
Wrap the dough in plastic wrap and stash it in the fridge to chill for a few hours or days, or even freeze it.
When it's time to bake, preheat oven to 350-degrees.
Drop the dough in rounded tablespoons about two inches apart on a greased or parchment-lined baking sheet; note that this dough does spread, even when the dough is chilled.
Bake for 10 to 12 minutes. Let them rest of the cookie sheet a few more minutes to set, the transfer to a wire rack to finish cooling.
OM NOM NOM!