1/3 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup reduced-calorie sweetener
1 tablespoon instant espresso granules
1/2 cup egg substitute
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup (about 4.5-ounces) finely chopped premium dark chocolate
1/2 cup chopped walnuts, toasted (optional)
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes or until well blended. Add egg substitute, beating until well blended.
Combine flour and next 3 ingredients; add to butter mixture, beating at low speed just until blended. Stir in chocolate and, if desired, nuts.
Divide dough in half; shape each portion into a 10- x 2-inch log on a lightly greased baking sheet.
Bake at 350 for 23 to 25 minutes or until firm and lightly browned. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.
Cut each log diagonally into 1/2-inch slices with serrated knife, suing a gentle sawing motion. Place slices on ungreased baking sheets.
Bake at 350 for 7 to 9 minutes; turn cookies over and bake 7 to 9 more minutes or until cookies are browned. Remove cookies to wire racks to cool completely. Makes about 2 1/2 dozen.
