Preparation

• Preheat your oven to 330°F and line two baking sheets with parchment paper. Measure out all your ingredients into separate bowls: the flour, baking powder, salt, chocolate chips, and espresso powder. Whisk the flour, baking powder, salt, and espresso powder together in a small bowl.
• In a large mixing bowl, combine the softened butter and sugar. Beat together for 2-3 minutes until the mixture becomes pale and fluffy. Add the vanilla extract and mix until fully combined.
• Pour the condensed milk into the butter mixture and stir until completely incorporated. Gently fold in the dry ingredient mixture, stirring just until the flour is no longer visible. Finally, fold in the chocolate chips until evenly distributed.
• Using a kitchen scale or a cookie scoop, portion the dough into 20-gram balls and place them about 2 inches apart on the prepared baking sheets. Bake for 14-15 minutes until the edges are golden brown but the centers still look slightly underbaked.
• Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely or enjoy them while still warm.