White Chocolate Espresso Cookies


As much as I wish, I don’t have a Kitchen Aid mixer in my room.  But then think, “What did homemakers use before this invention?”  Pure arm strength.  And that’s just what Michelle and I use.  This brings us to today’s cookie which was made with just a wooden spoon. These cookies are chewy, with just the right amount of white chocolate and espresso to make it better than the average cookie.  We have made these cookies before using a different recipe but they were a little too crunchy for our liking.  We’re all about the chewy cookies.   Not just chewy fresh out of the oven.  We’re talking like chewy after sitting in a plastic container for 5 days…not that they ever last that long.  So we took our favorite chewy chocolate chip cookie recipe and added white chocolate chips and espresso powder.  Think white chocolate mocha in cookie form.



White Chocolate Espresso Cookies

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

2 tablespoons instant espresso powder

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

1 cup white chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, salt, and espresso powder; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the white chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a container and enjoy!

Adapted from Cooking College Chick and Martha Stewart


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