|Saucer sized chocolate cookies with white chocolate chunks.|
2 sticks of soft butter
1 C. brown sugar
1 C. sugar
1/2 t. espresso or instant coffee crystals
2 t. vanilla
2/3 C. cocoa
2 C. flour
1 t. soda
1 t. salt
24 Ounces white chocolate chips or chunks
Preheat the oven to 350 degrees F.
Cream the butter, sugars, and instant espresso powder until light and fluffy with an electric mixer. Add the vanilla and eggs, one at a time. Add the cocoa and continue mixing. Sift together the flour, soda, and salt and add to the chocolate at low speed with the mixer until just combined. Fold in the white chocolate.
Drop the dough on a baking sheet lined with parchment paper by rounded tablespoonfuls. Dampen your hand and flatten the cookie dough slightly. Note: I baked only 8 cookies at a time on half sheet pans staggering the rows and they barely fit. Bake for exactly 15 minutes (The cookies may seem underdone). Remove from the oven and let cool a few minutes on the pan. Transfer to a wire rack to cool completely. Yield 32-40 cookies.