Description
Soft and chewy treats infused with rich espresso and a hint of cinnamon, studded with creamy white chocolate chips—like a cappuccino in cookie form.
Ingredients
170 g (¾ cup) unsalted butter
150 g (¾ cup) light or dark brown sugar
50 g (¼ cup) granulated sugar
1 large egg
1 teaspoon vanilla extract
218 g (1 ¾ cups) all‑purpose flour
2½ teaspoons instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
170 g (1 cup) white chocolate chips
Instructions
Brown the butter: melt it in a saucepan, then cook 3–4 minutes until it smells nutty and turns golden. Transfer to a heatproof bowl and let cool 8–10 minutes.
Preheat oven to 350 °F (180 °C). Line baking sheets with parchment.
Whisk together flour, espresso powder, cinnamon, baking powder, baking soda, and salt; set aside.
To the cooled butter, add sugars, egg, and vanilla; mix until combined. Then stir in dry ingredients until just combined.
Fold in white chocolate chips until evenly distributed.
Scoop dough (about 1½ Tbsp each) and place on lined sheets at least 2″ apart.
Bake 10 minutes, until edges are golden but centers remain soft. Cool on sheet then transfer to rack to finish setting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
