Double Chocolate and Espresso Cookies

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6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)

2 tablespoons unsalted butter, at room temperature

1/3 cup dark chocolate-covered espresso beans

1 cup flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon fine sea salt

3/4 cup sugar

2 eggs, at room temperature

2 tablespoons water

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)