2 cups all purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
⅛ teaspoon salt
1 stick butter or margarine at room temperature
½ cup brown sugar, firmly packed
½ cup sugar
1 tablespoon instant coffee or instant espresso powder
2 eggs, at room temperature
1 cup walnuts, coarsely chopped
1 cup mini chocolate chips
3 tablespoons cinnamon sugar (optional)
Heat oven to 325. Spray baking sheet with cooking spray or use parchment paper.
Sift flour, baking powder, salt and cinnamon into a bowl and set aside.
Combine the butter, brown sugar, sugar and coffee in a large bowl. Using a hand mixer cream until light and fluffy. Mix in the eggs one at a time and beat for 2 minutes. Stir in the walnuts and chocolate chips. Add the flour mixture and mix until just incorporated.
Divide the dough in half. Using floured hands roll each half into a log 12 inches long. Sprinkle each log with half the cinnamon sugar, if using. Transfer to prepared baking sheet and bake until firm 25-30 minutes. Logs will spread in the oven. Remove from the oven, leave them on the pan to cool for 5 minutes. Keep the oven on. Transfer to a cutting board with a spatula, Using a large sharp knife cut slices from the log about ¾ inch wide. Arrange the slices back on the baking sheet cut-side down. Bake until the bottoms are brown about 9 to 10 minutes. Remove from the oven and turn the slices over and bake another 9 to 10 minutes.
Using a spatula, transfer the twice-baked cookies on rack to cool. Store in an airtight container up to 2 weeks. They also freeze well.
Makes three dozen.