Espresso and chocolate go so beautifully together. Think of a white chocolate mocha or dipping chocolate biscotti into a coffee drink. These Espresso White Chocolate Chip Cookies prove why a dash of instant espresso takes dessert up to the next level.
When these cookies came out of the oven, Alexander and I had to stop ourselves from eating the whole first batch up. Dunk these in a big, cold glass of milk or wash them down with a cappuccino.
The batch makes about 36 cookies, so you’ll have plenty for the whole family and maybe even some lucky friends! Recipe slightly adapted from Savory Sweet Life.
Espresso White Chocolate Chip Cookies
Savory Sweet Life
These cookies are rich and divine. The espresso brings out the chocolate flavor, which is contrasted by the smooth crunch of the white chocolate chips.
- 1 cup butter (room tempterature)
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 3/4 cups cocoa powder
- 3 teaspoons instant espresso
- 2 cups flour
- 2 cups white chocolate chips
|Preheat oven to 350 degrees. Cream room temperature butter, white sugar and brown sugar until light and fluffy. This will take about 3-5 minutes. |
|Add eggs and vanilla. Beat for 2 minutes. |
|Add salt, baking soda, cocoa powder, instant espresso and flour until well combined. |
|Fold in white chocolate chips. Using a small ice cream scooper or spoons, dollop 2 tablespoons of dough on cookie sheet. |
|Bake for 10-12 minutes. Remove pan from oven and let sit for about 2 minutes on cookie sheet. Remove to cool completely. Continue baking cookies until batter is gone. |
Fourth of July is right around the corner! Any fun plans for the weekend? If you’re going to be traveling, be safe and take a batch of these cookies on the road ;)
Love food | Love self | Love life … Gabriela
P.S. Don’t forget to subscribe to Gourmet Gab so you don’t miss out on any posts. You can use Bloglovin, Google Reader, or “like” the Facebook Page.