Ingredients
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/8 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 cup unsalted butter, softened
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1/3 cup firmly packed brown sugar
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1/3 cup granulated sugar
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1 1/2 teaspoons instant espresso powder
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1 teaspoon vanilla extract
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1 cup miniature semisweet chocolate chips
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1/2 cup choopped walnuts
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1 egg
Instructions
- In a medium bowl stir together flour, baking powder, salt and cinnamon.
- In a large bowl cream together butter and sugars until combined.
- Stir in the egg.
- In a small bowl mix espresso powder and vanilla until dissolved.
- Stir espresso mixture into butter mixture until combined.
- Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 375.
- Grease 2 baking sheets.
- Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
- Leave about 2" between rounds.
- Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
- Cool on baking sheet a few minutes then remove to a wire rack and cool completely.