Print

Espresso White Chocolate Chunk Cookies

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

These cookies are made chewy with muscovado sugar and are flavored with chunks of white chocolate and espresso powder throughout!

Ingredients

Scale
  • 1 cup (230 gm) unsalted butter, melted
  • 1 cup (200 gm) muscovado sugar
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3 cups (410 gm) all-purpose flour
  • 1 tablespoon ground espresso or instant coffee granules
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups white chocolate, chopped into large pieces

Instructions

Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, espresso, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!