Preheat the oven to 300F.
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a 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. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2; tablespoon measure, 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 or eight cookies at a time. Transfer to the oven in batches and, bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies.
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|Serving Size: 1 Dozen (287g)|
|Recipe Makes: 2|
|Calories from Fat: 596 (48%)|
|Amt Per Serving||% DV|
|Total Fat 66.2g||88 %|
|Saturated Fat 40g||200 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 227.9mg||70 %|
|Sodium 1674.6mg||58 %|
|Potassium 468.7mg||12 %|
|Total Carbohydrate 156.7g||46 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 151g|
|Protein 14.3g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1245
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