|2 cups||all-purpose flour|
|1-1/2 tsp||baking powder|
|1 tsp||ground cinnamon|
|1/2 cup||unsalted butter, at room temperature|
|1/2 cup||firmly packed golden brown sugar|
|1/2 cup||granulated sugar|
|1 tbsp||instant espresso powder|
|1 cup||coarsely chopped toasted walnuts|
|1 cup||semisweet chocolate chips|
1. Preheat oven to 325ï¿½F. Line 2 baking sheets with parchment paper. 2. Sift together the flour, baking powder, cinnamon and salt into a medium size bowl; set aside. 3. In a large bowl, combine the butter, brown sugar, granulated sugar and espresso powder. Using an electric mixer on high speed, beat until light and fluffy. Mix in the eggs, one at a time and beat until light and fluffy, about 2 minutes. 4. Reduce speed to low, add the walnuts and chocolate chips and mix in. Add the flour mixture and mix just until incorporated. 5. Divide the dough in half. Place each half on a prepared baking sheet. Using lightly floured hands, form each half into a log 3 inches wide and 3/4 inch high. 6. Bake until firm to the touch, about 25 minutes. Logs will spread during baking. Remove from the oven and let cool for 5 minutes. Leave the oven set at 325ï¿½F. 7. Using a spatula carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 1/2-inch thick. Arrange the slices cut-side down on the baking sheets and bake until the bottoms are brown, about 10 minutes. Remove from the oven and turn the slices over. Bake until the bottoms are brown, about 10 minutes longer. 8. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.
Source: Williams-Sonoma Kitchen Library, Cookies & Biscotti, Time Life Books, 1993.