Preheat the oven to 350°. Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar. Mix in eggs and extracts and beat until combined.
1 cup sugar, ¾ cup butter, 2 egg, 1 teaspoon vanilla extract
In another bowl sift together the flour, espresso powder, baking powder, and salt. Add this to the butter mixture along with the espresso baking chips. Stir well to combine.
2 ⅓ cup unbleached, all-purpose flour, 2 teaspoon espresso powder, 1 ½ teaspoon baking powder, ½ teaspoon salt, ¾ cup espresso baking chips
Drop the dough by tablespoons onto prepared baking sheets. Bake for 8-10 minutes. Cool on rack.
Notes
Store the cookies in an airtight container at room temperature for up to a week or in the freezer for up to 2 months.Nutritional information is approximate and applies to 1 cookie out of 24.Substitutions
Instead of espresso powder, you can use coffee extract or coffee liqueur.
Instead of espresso chips, you can use cappuccino or chocolate chips.