**Ingredients**
  * 3 1/4 cups all-purpose flour
  * 1 teaspoon baking powder
  * 1 teaspoon baking soda
  * 1 teaspoon ground cardamom
  * 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon salt
  * 1 1/2 cups brown sugar, firmly packed
  * 1 cup unsalted butter, softened
  * 1/2 cup white sugar
  * 2 large eggs, at room temperature
  * 2 tablespoons instant espresso powder
  * 1 tablespoon vanilla extract
  * 1 (12 ounce) bag semisweet chocolate chips

**Directions**
  * Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  * Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.

  * Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.

  * Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.

  * Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.

  * Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

**Tips**
  * These cookies spread a lot while baking. If they spread too much, however, you can refrigerate the dough for 30 to 60 minutes before baking.