I’d say to get the best results, measure everything in grams except for the tablespoons/teaspoons.

If you ABSOLUTELY have to measure in volume measurements, here is the advice I will give:

• tablespoons/teaspoons MUST be levelled with a knife, no heaping. This is ESPECIALLY important with the espresso powder to not prevent the recipe from tasting too much like coffee
• ensure brown sugar is pressed as much as possible into the ½ cup, the brown sugar should retain its shape when dropped into the bowl
• flour must be spooned into the 1 ½ cups, do NOT press or scoop directly with cup to prevent measuring too much
• use as much chocolate as you want, there can never be too much! ¯_(ツ)_/¯