I have a weakness for cookies. So when work quiets down, and my mind turns to recipe development, cookies are always at the front of the line.
2 cups, plus 2 Tablespoons all-purpose flour
1teaspoon baking soda
1/2 teaspoon salt
8 ounces of softened undated butter
3/4 cup light brown sugar
3/4 cup sugar
2 large eggs
1teaspoon vanilla extract
12 ounces white chocolate, chopped into chunks.
2 Tablespoons of instant espresso powder
Preheat the oven to 350 F
In a separate bowl, sift together the flour and soda
In yet another bowl, whisk together the eggs, espresso powder and vanilla extract
In the bowl of a mixer, using the paddle-or with a hand mixer, or your good old fashioned wooden spoon in hand (God bless you and your beautiful biceps if this is your usual method), beat the butter, both sugars and the salt until they are light in color and fluffy. You are adding air into the butter right now, which will make for a lighter cookie. It’s worth it!
Add the egg mixture a little at a time, making sure its completely mixed in before adding more.
Add the flour mixture, mixing only until its just worked in. We don’t want that gluten developed.
Mix in the white chocolate and you are ready to go.
You can scoop these any size-you will just have to adjust the cooking time.
I check on my cookies like a worried mother, every five minutes. I’ll spin the tray around to make sure they are baking evenly. I want to capture them at the precise moment they are done, and not a second more. Keep in mind that cookies will keep baking for a minute or two after they are out of the oven. You want a light golden brown. And when you touch the top of one gently, it should feel like a cookie, not like dough. It should have a little give. Argh. It’s a hard thing to describe, that perfect cookie moment. Take the time to really look and feel when you take a cookie out of the oven. Then see how they feel 15 minutes later, after they have cooled. After a few batches you will understand what I’m saying, I promise.