White Chocolate Espresso Cookies
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.
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.