1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
1 ½ teaspoons instant espresso coffee powder
Preheat the oven to 300 degrees Fahrenheit.
Place the butter, brown sugar, and granulated sugar in the work bowl of your electric mixer fitted with the paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed or stir setting. Beat for about 15 seconds.
Using a medium ice-cream scoop, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles. There should be room on the sheet for six cookies at a time.