Stir flour, baking soda and salt in a medium bowl.
In the bowl of a stand mixer or a large bowl, beat butter and espresso powder on medium speed until gray and fluffy, about four minutes.
Add vanilla extract, beat for one more minute.
Add brown sugar. Beat until sugar is thoroughly whipped but stop before you've made butter.
Add flour mixture and mix on low speed until just combined.
Add chocolate covered espresso beans and bittersweet chocolate disks.
Mix on low speed for 15 to 20 seconds.
Chill dough overnight or for at least an hour.
Preheat over to 350 F.
Scoop one-inch balls of cookie dough onto a parchment lined baking sheet.
Bake at 350 for 12 to 13 minutes.