Chewy White Chocolate Espresso Cookies are made with real espresso powders and white chocolate chips. The cookies will delight coffee lovers and would make a delicious treat.
Have you ever cleaned out the pantry to find an item that you KNEW you purchased but had forgotten about it until you saw it again? That’s what happened to me. I cleaned out the pantry and found my espresso powder that I just knew I had but no idea where I put it. It was hidden under a few bags of white chocolate chips. Do you see where I am going?
I figured it was a sign to bake these White Chocolate Espresso Cookies pronto! Plus, they would be perfect for this week of #ChristmasCookies on the blog. It’s the one week of the year when my blogger friends from Festive Foodies and I share delicious cookie recipes. You’ll find them at the end of my posts this week.
Here’s what I’ll be sharing:
- Monday – Chewy Gingerdoodles
- Tuesday – Chai Sugar Cookies with Eggnog Frosting
- Wednesday – White Chocolate Espresso Cookies (that’s this recipe)
- Thursday – Turtle Chocolate Chip Cookies
What is Espresso Powder?
Espresso powder is more concentrated than instant coffee, which means it can be more intense. It’s made from dark roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. Espresso powder pairs very well with chocolate.
What is a Good Substitute for Espresso Powder?
If you do not have espresso powder, using an equal amount of instant coffee powder or granules will work fine.
Ingredients
- flour
- baking soda
- salt
- espresso powder (this is the one I use)
- butter
- light brown sugar
- white granulated sugar
- eggs
- vanilla extract
- white chocolate chips
How to Make White Chocolate Espresso Cookies
Step 1
In a small bowl, whisk together the dry ingredients: flour, salt, baking soda, and espresso powder. Set aside.
Step 2
In a large bowl of a stand mixer,, beat the butter and both sugars together until light and fluffy, about 3 minutes. Add the vanilly, whole egg, and egg yolk and mix until combined and mixture is fluffy, another 2 minutes.
Step 3
Gradually add the dry ingredients to the butter and sugar mixture, beating until combined. Using a wooden spoon, fold in the white chocolate chips. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
Step 4
About 10 minutes before you’re going to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Using a cookie scoop, place 1 tablespoon of cookie dough on prepared baking sheets.
Step 5
Bake for 10-12 minutes. Cool cookies on baking sheet for about 10 minutes before removing to wire cooling racks.
How to Store Cookies
Store in an airtight container at room temperature for up to a week. Baked cookies can be frozen for up to 3 months in an airtight, freezer safe container.
Can You Make Ahead?
Espresso White Chocolate Chip cookies are a great make-ahead recipe. Simply follow the recipe and stop before you bake them. Place dough balls on a wax paper line tray and flash freeze. Once the dough is frozen, place in a freezer safe container and freeze for up to 3 months.
When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then bake as directed.
Tips, Tricks, and FAQs
- If you do not have espresso powder, using an equal amount of instant coffee powder or granules will work fine.
- Substitute white chocolate chips for semi-sweet chocolate chips or caramel bits.
- Add pecans if desired
- Baked cookies can be frozen for up to 3 months
- Freeze cookie dough balls for up to 3 months, thaw and bake as directed in recipe.
You may also enjoy these cookie recipes: Chocolate Cappuccino Biscotti with Pecans, The Best Ever Chewy Chocolate Chip Cookies, and Candy Cane Blossoms.
White Chocolate Espresso Cookies
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons espresso powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup white granulated sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup white chocolate chips
Instructions
- In a small bowl, whisk together the dry ingredients: flour, salt, baking soda, and espresso powder.
- In a large bowl of a stand mixer, beat the butter and both sugars together until light and fluffy, about 3 minutes. Add the vanilly, whole egg, and egg yolk and mix until combined and mixture is fluffy, another 2 minutes.
- Gradually add the dry ingredients to the butter and sugar mixture, beating until combined. Using a wooden spoon, fold in the white chocolate chips. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- About 10 minutes before you're going to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Using a cookie scoop, place 1 tablespoon of cookie dough on prepared baking sheets.
- Bake for 10-12 minutes. Cool cookies on baking sheet for about 10 minutes before removing to wire cooling racks.
Notes
Tips, Tricks, and FAQs
- If you do not have espresso powder, using an equal amount of instant coffee powder or granules will work fine.
- Substitute white chocolate chips for semi-sweet chocolate chips or caramel bits.
- Add pecans if desired
- Baked cookies can be frozen for up to 3 months
- Freeze cookie dough balls for up to 3 months, thaw and bake as directed in recipe.
Wednesday Christmas Cookie Recipes
- Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
- Cherry Pecan Thumbprint Cookies from Family Around the Table
- Chocolate Linzer Cookies from Jolene’s Recipe Journal
- Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
- Cinnamon Spiral Cookies from Karen’s Kitchen Stories
- Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Sugar Sprinkle Cookies from Palatable Pastime
- Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Ginger-Lemon Delights from Sweet Beginnings
- Glazed Orange Carrot Cookies from The Spiffy Cookie
- Italian Ricotta Cookies from Jen around the world
- Melted Snowman Cookies from Kathryn’s Kitchen Blog
- Mexican Wedding Cookies from Shockingly Delicious
- Pecan Cherry Chocolate Chip Cookies from Kate’s Recipe Box
- Pistachio Rose Cookies from Magical Ingredients
- Reindeer Cookies from Devour Dinner
- S’Mores Cookie Bars from An Affair from the Heart
- S’Mores Drop Cookies from Daily Dish Recipes
- Snickerdoodles from Leftovers Then Breakfast
- Speculoos Cookies from Hezzi-D’s Books and Cooks
- Stained Glass Cookies from Art of Natural Living
- Whipped Shortbread Cookies from Take Two Tapas
- White Chocolate Espresso Cookies from Blogghetti
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Enjoy!
All the time…..then I go buy more and voila, a day later find the one that was hiding from me. I’m sure I have some espresso powder somewhere though so I’m going to see if I can dig it out and make these fabulous cookies.
I wholeheartedly agree, coffee + cookies= Winning! These have my name all over them!
I am super excited about these beauties! I can now drink my coffee AND eat it too!
Ok, I’d make this one for my husband. He loves coffee flavored foods.
I know what you mean, which is why I have three jars of the same spice in my spice cabinet! These sound yummy.
White chocolate is the perfect pairing for espresso!
What a lucky accident to find the espresso powder! These look great!
I love the idea of putting espresso powder in these cookies! It gives them such a great coffee flavor but they’re still sweet and delicious!
Mmmmmmmm…really? Can you go wrong with this cookie? I think not!!!
Any cookie that has espresso in it has my vote. I am going to have to make a batch of these for sure.
Amazing cookies! Love the coffee flavor in the cookie!YUM!
I’m totally digging the espresso in these cookies. I love the flavor of coffee. You know these are going on my holiday baking list.