Ingredients
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 tsp. vanilla extract
(preferably Madagascar Bourbon)
1 cup brown sugar
2 tsp. instant espresso
1 1/2 cups semisweet chocolate chips
Preparation
Preheat oven to 350 degrees. Sift flour, baking powder and salt, and set aside. In standing mixer, cream butter for five minutes and then gradually add sugar. Cream together for another five minutes. Add instant espresso and vanilla. Add dry ingredients and mix until incorporated. Remove bowl from mixer and fold in chocolate chips by hand. Pat down mixture onto 9x13" jellyroll pan. Bake 23 minutes. Cut into 32 squares while still warm, but let pan cool before removing squares.
