- 3 cups unbleached flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 1 tablespoon instant coffee powder
- 3 eggs
- 1 1/2 cups chocolate chips
Preheat oven to 350° F.
In a small bowl, combine flour, baking powder and salt. In a heavy-duty mixer, combine butter, sugar and coffee powder and smooth and fluffy. Add eggs until combined. Mix dry ingredients into the butter-egg mixture until almost combined, then add chocolate chips.
Transfer dough to a lightly floured surface and gather together. Divide the dough into 2 logs. Place on a baking sheet sprayed with oil. Pat dough to even up the shapes.
Bake until firm to the touch, 25 to 30 minutes. Let cool completely. Reduce oven to 275° F.
With a serrated knife, cut logs diagonally into 1/2-inch slices. Return the slices, cut-side down, to the baking sheet. Bake until brown, about 25 minutes.
Cool cookies on wire racks. Store in an airtight container for up to 2 weeks, or freeze.