Step 1: Preheat oven to 375.
Step 2: In a bowl, combine cake flour, baking powder, and salt. Set bowl aside.
Step 3: In a separate bowl, whip together butter and brown sugar until almost fluffy in texture, then add granulated sugar to the mix and whip again.
Step 4: Add eggs and cocoa powder to Step 2 and blend well. Mix in instant espresso powder.
Step 5: Little by little add flour mixture from Step 1 to cocoa/espresso blend from Step 4 – I like to add 1/4 of the flour mixture in at a time, mixing well after each addition, until all added.
Step 6: Fold in chocolate chips.
Step 7: Add rounded teaspoons of cookie dough to non-stick baking sheet, leaving about 1 1/2 to 2 inches between each cookie. Note: as you can probably see from the picture, when baked these cookies retain the same exact same shape they have when added to the cookie sheet, so don’t count on them spreading or evening out. What you put in, is what you get out ;).
Step 8: Bake cookies for 10-12 minutes until firm to the touch when lightly pressed in the middle.
Step 9: Allow to cool and enjoy! Makes 15-18 cookies.