Prep time 10 minutes
Cook time 10 minutes
Yield: Serves or Makes 24 cookies
Pre-heat oven to 350°F.
In a glass/microwave safe bowl or measuring cup, melt the butter with the semi sweet chocolate chips in the microwave for about 1-1.5 minutes, stirring after to melt and combine completely.
Add the Instant Hazelnut Espresso to the melted butter and chocolate mixture and stir to dissolve.
In a large mixing bowl combine the melted mixture with the brown sugar, granulated sugar, eggs, and vanilla.
In a separate bowl combine flour, baking powder, and salt.
Mix the flour mixture into the liquid ingredients. Fold in the chocolate chips.
On a baking sheet with parchment paper, scoop your cookies about 1 inch apart. Bake for 10-11 minutes until done.