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Espresso White Chocolate Chunk Cookies
4 1/2 c flour
2 tbsp ground espresso powder
1 tsp salt
1 tsp baking soda
1 1/2 c butter -- melted
2 c lightly packed brown sugar
1 c sugar
3 eggs
1 tbsp vanilla
12 oz white chocolate -- cut into 1/2 inch
chunks
5 oz pecan halves -- (1 cup) toasted and
coarsely chopped
preheat oven to 325. line cookie sheets with parchment.
In a bowl, stir together flour, espresso, salt, and soda. In another bowl, whisk together the melted butter and sugars. Whisk in the eggs, one at a time, blending well after each addition. Stir in the vanilla. Add dry ingredients and stir until just combined. Add chocolate and nuts. Refrigerate dough. Form dough into 1/4 cup sized balls. Place balls 2 inches apart on cookie sheets. Bake 15-18 minutes or until edges are golden. The centers will be lighter in color, soft, and a bit puffed up. Set the sheet pans directly on racks to cool.
Makes 24 HUGE cookies. you could easily get more if you made them smaller.
notes: These are nice and thick chewy cookies. They aren't crisp at all. There is a nice espresso taste and the sweetness of the white chocolate is perfectly offset by the pecans.
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