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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl. Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract. Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips. Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
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Achievable elevated desserts — laminated doughs, cakes, custards
Green pods — crush for chai, biryani, Scandinavian baking
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work