This recipe is based on one from The Pioneer Woman. It may be my new favorite cookie! Unlike most cookie recipes, there are no eggs, but the texture is still fluffy. Almond extract and coffee pair beautifully! The batter is very stiff, so it's best to spread it in the pan with clean hands. Definitely try this!
1 cup butter, softened
1 cup brown sugar
1 tsp. almond extract
2 1/2 cups all-purpose flour
1 Tbsp. instant espresso powder or instant coffee granules
1/2 tsp. baking powder
1/4 tsp. salt
1 bag (2 cups) semisweet chocolate chips
1. Beat butter and sugar with a mixer until light and fluffy. Add in almond extract.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture, beating until blended. Stir in chocolate chips. Spread batter in a lightly greased aluminum foil-lined 13- x 9-inch baking pan.
4. Bake at 350° for 25 to 30 minutes or until done. Allow to cool completely; cut into squares.