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.