Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/3 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1/2 cup choopped walnuts

Instructions

1. In a medium bowl stir together flour, baking powder, salt and cinnamon.

2. In a large bowl cream together butter and sugars until combined.

3. Stir in the egg.

4. In a small bowl mix espresso powder and vanilla until dissolved.

5. Stir espresso mixture into butter mixture until combined.

6. Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.

7. Cover and refrigerate dough for 1 hour.

8. Preheat oven to 375.

9. Grease 2 baking sheets.

10. Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.

11. Leave about 2" between rounds.

12. Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.

13. Cool on baking sheet a few minutes then remove to a wire rack and cool completely.