On a whim, I wanted to experiment with some leftover espresso powder I had from some fun summer bakes. I threw in a few teaspoons of the espresso powder into a white chocolate version of my double chocolate cookies, which I admittedly don't bake frequently enough. While the first batch was... lacking in espresso flavor... the resulting texture and sweetness were already really close to what I wanted despite me just chucking stuff in a bowl. After 2-3 more iterations, I finally landed on a recipe I didn't think needed more improvement. The result? A much sweeter than usual but very chewy and buttery double chocolate chip cookie with a hint of espresso. There is one caveat... You MUST reheat it warm.

Instructions

Pre-heat your oven to 350F and prep a large baking sheet.
On a stove over low heat in a sauce-pan, melt 55g of butter until liquid before adding in 175g white chocolate chips. Stir chocolate and butter until smooth and all the chocolate is fully melted.
Using a spatula to help pour, transfer the chocolate butter mixture to a medium-large heat-proof mixing bowl.
Using a spatula, mix in the salt, espresso powder, and vanilla extract. Stir until fully combined so that the espresso powder mixes through evenly and begins to dissolve slightly. Let cool to room temperature.
Using a spatula, mix in 200g sugar thoroughly before adding in the remaining ingredients: eggs, baking powder and soda, chocolate chips, and flour. Work together using the spatula then your hands till a firm ball of dough forms. The dough should not be difficult to work with and should be easy to roll into balls.
On a non-stick or parchment lined baking sheet, roll out 12 equally sized balls and place evenly across, leaving several inches between each ball to allow for spreading.
Bake at 350F for 13-17 minutes, cookies will be done when a spatula pressed gently against the edge does not cause the cookie to break but gives only slightly. Let cool for at least 10 minutes before eating.

White Mocha Cookies