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 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 from Step 1, 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 edges are golden brown but centers look slightly underbaked.
• Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack.