Line two baking sheets with parchment paper or silicone mat.
In a bowl attached to a stand mixer (or with a hand mixer), mix together butter, sugars, honey, espresso powder, baking soda, baking powder, and salt until smooth and creamy. Beat in egg and vinegar.
With mixer on low speed, gradually add in the flour, mixing until just combined. Stir in chocolate chips. At this point, chill batter for 30 minutes or up to several days.
Preheat oven to 350 degrees F. Scoop out dough (I used a medium-size cookie scoop) onto prepared baking sheets. Bake cookies for 9-11 minutes or until bottoms are barely brown. Let cool on sheet for 10 minutes before transferring to wire rack to cool completely. Store in airtight container.