Preheat the oven to 350 (F). Spray your baking tin with cooking spray, line with parchment paper, and then spray again.
Whisk together 3 1/2 cups flour, 1 1/2 teaspoon baking soda, 2 teaspoons salt, and 1 teaspoon espresso powder in a medium bowl. Set aside.
In the bowl of a freestanding electric mixer with a paddle attachment, cream together 1/2 cup butter, 4 oz. cream cheese, 1/2 cup granulated sugar, and 1 1/2 cups dark brown sugar until very light and fluffy, about 5-7 minutes on medium-high.
Scrape down the sides of the bowl, lower to a slow speed, and add 2 eggs one at a time, making sure each egg is fully incorporated before adding the next. Add 2 teaspoons vanilla.
With the mixer remaining on low speed, slowly add the flour mixture from the first step. Mix until just combined, taking care not to overmix.
When the flour is just combined into the sugar mixture, use a rubber spatula to stir in 12 oz. chocolate chips.
Bake for 350 (F) for 35 - 40 minutes, until the center is set and the edges are deep golden. When the bars are ready, rest on a cooling rack and let cool in the pan.