Makes 24-30 cookies.
3 cups unbleached all-purpose flour
1-1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp cocoa powder
2 tsp instant espresso (use decaf)
1-1/4 cups best quality unsalted butter, softened
1 cup granulated sugar
1 large egg
1 Tbsp milk (any type; I use nonfat)
2-1/2 tsp best quality pure vanilla extract
Preheat oven to 375°F. Line a couple of baking sheets with silicone baking mats or parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cocoa powder and instant espresso.
In the bowl of a heavy-duty Kitchenaid-type stand mixer, beat together the butter and sugar, until fluffy. Add egg, milk and vanilla, and continue to beat until well blended and smooth. Beat flour mixture into the butter mixture until smooth.
Use a cookie scoop or teaspoon to form round balls 1-1/2 inches in diameter. Place them 3 inches apart on the prepared baking sheets.
Bake for 10 minutes, or until just lightly colored on top and slightly darker at the edges. Remove pans from oven and let cookies cool 2-3 minutes. Then remove cookies to a rack and let cool completely. When the cookies first come out of the oven, they will seem undercooked. As they cool, the outside will crisp, and the inside will remain chewy. The cookies can sit out for several hours before you store them in an airtight container.