Cream Cheese Chocolate Chip Cookies

Makes 11 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 unsalted butter at room temperature

• 6  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. Slowly increase the speed to medium and whip until the mixture is light and pale in color, about 1-2 minutes. 

Turn the mixer to low, slowly add the dry ingredients and mix until combined, about 1 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 a large ice cream scooper to scoop 11 even balls of dough onto the baking sheets. Dot the top of the balls with the remaining 2 tablespoons of chocolate chips. Bake the cookies for 15-17 minutes, rotating the trays halfway through cooking. Remove from the oven and allow to cool on the sheets before transferring to a serving platter.