Cream Cheese Chocolate chip cookies 

• 1 1/2 cups all purpose flour 

• 1 teaspoon baking powder 

• 1/2 teaspoon instant espresso powder 

• 1/4 teaspoon ground cinnamon 

• 1/4 teaspoon kosher salt 

• 8 tablespoons (1 stick) unsalted butter at room temperature 

• 5 tablespoons softened cream cheese at room temperature 

• 1 1/4 cups granulated sugar 

• 1 teaspoon vanilla extract

• 1 cup plus 2 tablespoon semi-sweet chocolate chips 

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper - set aside. 

In a medium mixing bowl, whisk together the four, baking powder, espresso powder, cinnamon, and kosher salt. Set aside. 

Place the butter, cream cheese, granulated sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on low then increase to medium and whip until the mixture is light and pale in color, about 1-2 minutes. 

Turn the mixer to low and slowly add the dry ingredients to the butter and mix until combined, about one minute. Turn the mixer off, remove the bowl, and fold in 1 cup of the chocolate chips with a rubber spatula, ensuring to scrape the bottom of the bowl for any unmixed ingredients. 

Use an ice cream scooper to scoop 10-12 even balls of dough onto the parchment lined baking sheets, 6 balls of dough per sheet. Dot the top of the balls with the remaining 2 tablespoons of chocolate chips. Bake the cookies for 18 minutes rotating the trays halfway between cooking to ensure even cooking. Remove from the oven and allow to cool on the sheets before transferring to a serving platter.