Wednesday, November 9, 2011

White Chocolate Mocha Cookies

What better cookie for a coffee shop than a coffee flavored one! I love everything coffee and chocolate, and these cookies combine the best of both worlds. The bold flavor of the espresso is perfectly balanced by sweet, melty pockets of white and semi-sweet chocolate chips, and the cookies have a moist, almost brownie-like center. When you really want to treat yourself, swap your morning cup of coffee for one of these and you'll be going strong all day long!

White Chocolate Mocha Cookies
original recipe- budding baketress
makes 1-2 dozen cookies

2 1/2 c all purpose flour
3 tbsp instant coffee granules (I used 1 1/2 tablespoons of espresso grinds instead)
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 c unsweetened cocoa powder
1 c unsalted butter, at room temp
1 1/4 c granulated sugar (The espresso grinds were very bitter, so increased my sugar to 1 1/2 c)
3/4 c brown sugar
2 large eggs
1 tbsp vanilla extract
1 c semi-sweet chocolate chips
1 c white chocolate chips

Preheat oven 375 deg F. Lightly grease or line two baking sheets with parchment paper.

In a large bowl, mix flour, instant coffee (or espresso), baking powder, baking soda, salt, and cocoa. Set aside.

In a large bowl beat butter until fluffy. Add sugars and mix until incorporated. Add eggs one at a time, beating well after each addition, then add in vanilla.

Slowly add flour mixture to butter and mix until just incorporated. Fold in semi-sweet and white chocolate chips. Scoop dough into tablespoon (or larger...) sized balls and place 2 inches apart on baking sheet. Bake 9-10 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Best enjoyed while still hot and ooey-gooey fresh out of the oven!

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