White Chocolate Espresso Cookies

I love coffee.

I love a hot mug filled to the brim with hazelnut coffee (sorry, all you coffee purists), a splash of cream, and a sprinkling of sugar.

I love drinking it when it’s cold, or warm. In the morning, or in the afternoon.

But…

I haven’t had coffee, or really any caffeine for that matter, in several months. So instead of my delicious, steaming cup. I bake cookies.
So on Super Bowl Sunday, instead of watching lots of sweaty men run into each other, my friends and I baked these cookies.

They are positively delightful. The sweet white chocolate chips complement the espresso flavor so well.
I loved the creaminess the white chocolate chips brought to cookies. Major yummmm.
The cookie dough smells like a cup of cappuccino. Ahhhh…

Get ready for your kitchen to explode with delicious smells when you put them in the oven.
These cookies are slightly soft, but have a bit of a crunch. The perfect combo.
They feel like a grown up chocolate chip cookie…

Without the semisweet chocolate chips.

And with espresso and white chocolate.

Yeah, you get what I mean.

Bake them and give them to someone you love.

White Chocolate Espresso Cookies (from Joy the Baker)
Makes 24-3o cookies

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons instant espresso or coffee powder
  • 1 cup white chocolate chunks
Method
  1. Position oven racks to the center and upper third positions in your oven. Line two cookie sheets with foil or parchment paper. The cookies have to chill, so we’ll preheat the oven later.
  2. Whisk together flour, baking soda, salt and espresso powder in a medium bowl, set aside.
  3. Using a stand mixer with the paddle attachment, cream together the butter and brown and white sugars until fluffy, about 3 to 5 minutes. Scape down the sides of the bowl with a rubber spatula. Add the egg and egg yolk to the mixer and beat the mixture on medium until it is fluffy, about 1 to 2 minutes. Turn off the mixer and add the dry ingredients, all at once. Beat on low speed until just mixed. Remove bowl from mixer and fold in the white chocolate chunks until fully combined. Cover and place dough in fridge for about 45 minutes.
  4. Preheat oven to 350°F just before baking cookies.
  5. Using a tablespoon measure or cookie scoop, spoon tablespoons of dough onto prepared pans. Baked cookies for about 12 minutes or until the edges are lightly browned. Allow cookies to cool completely. Cookies last for several days in an airtight container.