These white-chocolate cookies are great with an afternoon cup of coffee or a glass of ice-cold milk. These are based upon a simple chocolate-chip cookie dough, and since white chocolate is very sweet, we have counter-balanced it with fresh-ground espresso coffee in the batter. The result is unexpected, sophisticated and fabulous.
Image: Dédé Wilson
Espresso White Chocolate Cookies
Makes: Makes 36 large cookies
- 4 ½ cups all-purpose flour
- 2 tablespoons freshly ground espresso, ground powder fine
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 sticks (1½ cups) unsalted butter, melted
- 2 cups firmly packed light brown sugar
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups (12 ounces) white-chocolate chunks, from ¼-inch size to ½-inch
- 1 cup walnut or pecan halves, toasted and coarsely chopped (optional)
- Position racks in upper and lower parts of oven. Preheat oven to 325°F. Line two baking sheet pans with parchment.
- Stir together flour, espresso, baking soda and salt; set aside.
- Whisk together melted butter, brown sugar and sugar. Whisk in eggs one at a time, blending well. Whisk in vanilla extract.
- Add dry ingredients and stir until just combined. Add chocolate and nuts.
- The dough may be refrigerated in an airtight container at this stage for up to 4 days, or frozen for a month.
- Form dough into ¼ -cup sized balls (using a ¼-cup measuring cup or ice-cream scoop). If dough is refrigerated first, form by rolling ¼-cup amounts between palms. If at room temperature, it is easier to scoop.
- Place on pans, leaving 2 inches between cookies. Bake for about 15 to 18 minutes or until edges are golden, switching the positions of the baking sheets front to back and from upper to lower rack halfway through the baking time for even browning. Centers will be lighter in color, soft and a bit puffed up.
- Cool the cookies on the baking sheets. Store at room temperature in airtight container, separating layers with parchment or waxed paper. Best eaten immediately or store for up to three days.
- Any cookie will become crisp if over baked, so watch cookies carefully. Thirty seconds too long can make a difference between chewy and crispy.
- The pans must be cooled completely between use, but you will probably be able to re-use the parchment.
- You can make smaller cookies, of course. Just adjust baking time.
No comments yet.