Sweet (but not too sweet), creamy, and chock full of coffee flavor, these cookies are like a White Chocolate Mocha in cookie form!
Prep Time45 minutesmins
Cook Time10 minutesmins
Chill Dough2 hourshrs
Total Time2 hourshrs55 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookie Recipe, Chocolate Chip Cookies, Espresso White Chocolate Chip Cookies, White Chocolate Chip Cookies
Servings: 32cookies
Ingredients
1c(2 sticks) butter
2call purpose flour
1tspsalt
1tspbaking soda
1Tfinely ground dark roast coffee
1tspinstant espresso powder
1clight brown sugar, packed
2tspvanilla extract
1 1/2TCOLD espresso or strong coffee
1/2cgranulated sugar
1large egg
1large egg yolk
1 1/2cwhite chocolate chips
Instructions
Brown HALF of the butter (leave the other half at room temp to soften). See my post on Brown Butter for instructions. Pour brown butter into a bowl or other container to cool for 20 minutes.
In a small bowl, combine the flour, salt, soda, ground coffee, and espresso powder. Set aside.
Beat the other half of the butter with the brown sugar until smooth, about 2-3 minutes on medium speed.
Add vanilla and cold espresso and mix until combined.
Add the COOLED brown butter and the granulated sugar. Beat until fluffy, about 2 minutes on medium speed.
Add egg and yolk. Beat until well combined, about 1 minute.
Add flour mixture and mix on low just until combined. You should still have some bits of unmixed flour throughout the dough. Fold in white chocolate chips.
Refrigerate dough for a couple of hours or overnight (or at least 30 minutes if you can't wait that long:)). This step is CRUCIAL – don't skip chilling your dough!When you're ready to bake, set the dough out at room temperature for 10-15 minutes to soften up a bit (it will make scooping easier).
Preheat oven to 350°F.
Using a cookie scoop or your hands, form dough into about 2T balls and place 2" apart on a cookie sheet.
Bake for 10-12 minutes, or until beginning to brown around the edges. They'll be a tad doughy in the middle, but will continue to cook as they cool on the cookie sheet.
Remove from oven and allow to cool on cookie sheet for a bit (about 10 minutes), then move cookies to a cooling rack to cool completely.
Notes
For a festive holiday version of these cookies, add 1/2c crushed candy canes for a peppermint mocha flavor!