Serving Size: About 3 1/2 dozen cookies.
Equipment:
-Baking sheets.
-Cookie scoop or 2 tablespoons.
-Cooling rack.
-Electric mixer or a lot of arm muscle power.
-Medium mixing bowl.
Ingredients:
-2 cups all-purpose flour.
-2 teaspoons baking powder.
-1/4 teaspoon salt (I used Kosher salt).
-1 1/2 cups firmly packed light brown sugar.
-1 1/2 sticks unsalted butter, softened (12 tablespoons).
-4 squares (4Oz. total) semi-sweet chocolate. I used the Baker's semi-sweet squares.
-1 12 Oz. Package white chocolate chips or chocolate chunks. Alternatively, you can chop up 2 white chocolate bars.
-1 teaspoon pure vanilla extract.
-1 teaspoon instant espresso powder.
-2 large eggs at room temperature.
Instructions:
-Preheat your oven to 350 degrees Fahrenheit (180 degrees Celcius).
-Mix the flour, salt and baking powder. Set aside.
-In a small bowl, combine the semi-sweet chocolate and espresso powder and melt in the microwave for 1 minute. Stop the microwave at 30 seconds into melting the chocolate and stir the chocolate/coffee or it will burn. Set it aside to cool. If you don't have a microwave, place the chocolate & espresso powder in a medium bowl and set the bowl over a small pot with about 1 inch of water. Bring this water to a simmer on medium heat. Make sure the bottom of your bowl is not touching the water or your chocolate will burn. Stir the chocolate in the bowl until it melts. Set the chocolate aside to cool.
-In a medium mixing bowl using an electric mixer, beat the butter and brown sugar at medium speed until light and fluffy.
-Add the eggs and vanilla and beat until well combined and creamy.
-Stir in the cooled, melted chocolate and stir.
-Gradually add in the flour mixture, mixing well after each addition.
-Using a strong spatula or wooden spoon, fold in the white chocolate chips/chunks into the dough.
-Using two tablespoons or a cookie scoop, drop the cookie dough onto the ungreased cookie sheet. Set them out about 2 inches apart on the cookie sheets, to allow them room to spread.
-Dip your clean finger in some water and lightly press on the top of each cookie so that they bake without a mound on top.
-Bake for 11-12 minutes or until the cookies feel set to the touch. Allow the cookies to cool on the cookie sheets for 1 minute before transferring them to the cooling racks to cool completely. If you try to take them off the cookie sheet immediately they come out the oven, they will stick to the cookie sheets and break apart in the process.
-Transfer the cookies to a wire/cooling rack using a cookie spatula or a very thin spatula to allow them to cook completely.
Enjoy these cookies on their own or with a tall glass of cold milk like I did.
TIPS:
-Store in a tightly covered container for up to 1 week.
-After the cookies have been baked and completely cooled, wrap them up in cling/plastic foil and place them in an airtight plastic container or freezer plastic bag. Then freeze them for up to 1 month. To serve these frozen cookies, bring then to room temperature by sitting them on the kitchen counter for 1 hour prior to serving. This way you'll have delicious cookies for your guests without all the work. You're welcome ;) !
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