½cupunsalted buttersoftened but still cool to the touch
⅓cupbrown sugarpacked
½cupgranulated sugar
1large egg
1teaspoonpure vanilla extract
1 ½cupsall purpose flourspooned and leveled
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
3teaspoonsespresso powder or instant espresso
1 ½cupschocolate chipsdivided
flaky sea saltoptional
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
Scoop the dough into 1½tablespoon balls (I use a cookie scoop) and place on the prepared baking sheets. Mound the balls higher rather than wider so that they bake with a nice thickness. Using the remaining ½ cup of chocolate chips, press several chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). You can proceed with baking right away, or for thicker cookies you can chill the dough balls in the refrigerator for 30 minutes.
Bake for 9-12 minutes, until the edges are set but the centers of the cookies are still under baked. See note below about shaping the cookies immediately after baking.
Place the baking sheets on wire racks and cool completely. Sprinkle with flaky sea salt, if desired. The cookies will firm up as they cool.
Notes
HOW TO GET PERFECTLY ROUND COOKIES: Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.STORAGE: Store cookies tightly covered at room temperature for up to 3 days. Leftover cookies may be frozen for up to 3 months. Unbaked dough balls may also be frozen. If baking frozen dough balls: thaw in the refrigerator before baking. Place the dough balls on parchment lined baking sheet and press down gently on the dough balls before baking. This will help them spread evenly. You might need to add a minute or two to bake time.