Preheat oven to 350. Line 3 baking sheets with foil, dull side up.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Add sugar, and beat until fluffy, 2 to 3 minutes. With mixer on low speed, add molasses, egg, and vanilla, beating to combine.
In a medium bowl, whisk together flour, espresso, sea salt, and baking soda. Gradually add flour mixture to butter mixture, beating until combined. Using a spatula, make sure molasses is completely combined into dough and that dough is a uniform color. Add chopped chocolate, and stir to combine. Shape dough into 10 (3-ounce) balls, and place an equal distance apart on prepared pans. Freeze for 15 minutes.
Bake, one batch at a time, until cookies are slightly puffed in center, about 7 minutes. Lift side of baking sheet up about 4 inches, and gently let it drop down against oven rack so edges of cookies set and insides fall back down. (This will feel wrong, but trust me.) After cookies puff up again in about 1 minute, repeat lifting and dropping pan. Repeat 3 to 4 more times to create ridges around edges of cookies. Bake until cookies have spread out and edges are golden brown but centers are much lighter and not fully cooked, 14 to 15 minutes total. Let cool completely on pans. Refrigerate in an airtight container for up to 3 days.