Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Instructions

Preheat oven to 300

degrees F.

Cream the butter with the sugars using an electric mixer on medium speed until fluffy,
approximately 30 seconds. Beat in the egg and the vanilla extract for another 30
seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at
low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie
sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to
spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around
the edges. Bake a little longer for a crispier cookie.

Serve warm with a glass of milk.