08/28/2026
Espresso White Chocolate Chunk Cookies—for when you need another way to ingest your favourite coffee!
Ingredients:
🍪 2 1/3 cups all-purpose flour or gluten-free all-purpose flour
🍪 1 teaspoon baking soda
🍪 1 teaspoon salt
🍪 1 cup unsalted butter, at room temperature, cut into pieces
🍪 1 cup firmly packed light brown sugar
🍪 1/2 cup sugar
🍪 2 teaspoons finely ground espresso coffee beans (we like Downtube or Whistle Pig)
🍪 2 teaspoons vanilla extract
🍪 2 large eggs, at room temperature
🍪 8 ounces (about 1 ½ cups) white chocolate chunks, cut into approximately ½ inch
🍪 1 cup whole peeled hazelnuts, chopped (optional)
Directions:
Whisk together flour blend, baking soda and salt; set aside.
Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in ground espresso and vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate (and nuts, if using) and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
Bake for about 9 to 12 minutes or until lightly browned. Cool cookies completely on pans set on racks. Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.
