Cappuccino Cookies (Baking Marathon Pt. 2)

Coffee + White Chocolate. In cookie form. Need I say more?

I know I'm not supposed to do this...but I always taste my cookie dough before baking. Come on- I know you do it, too. Certain things in life you're supposed to do even when told otherwise. This is one of them. (But do make sure a hospital is nearby- salmonella is scary stuff!)

I never thought I would meet a recipe where the cookie dough tastes better than the finished cookies. But it was. I was amazed. I was floored. I was in love there for a second.

I got this recipe from Joy the Baker's awesome blog, and everything is the same except I decreased the butter by 1 Tbsp. I had baked these cookies before, and I thought there was just too much butter. 

Chunky coffee flecks. Ooooooh. 

I don't follow the recipe when it comes to measuring chocolate chips or nuts. Adding extra white chocolate = a totally smart thing you should do when baking these cookies.  

COOKIE DOUGH!!!!!

COOKIES!

And packed to pretty perfection. Mission accomplished! 

Cappuccino Cookies

*makes about 2 dozen cookies*

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened (I decreased the butter by 1 Tbsp)
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons instant espresso powder
• 1 cup white chocolate chunks

Directions:

1. Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.  Set aside and we'll preheat the oven after we chill the dough.
2. In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
3. In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough with plastic wrap and refrigerate for about 45 minutes.
4. Just before you're ready to bake the cookies, preheat the oven to 350 degrees F.  
5. Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. 

Source: Joy the Baker