Caramelized White Chocolate and Espresso Cookies
Cookies filled with espresso bean specks and caramelized white chocolate chunks
Servings: 24 cookies
Calories: 280kcal
Ingredients
- 1 cup room temperature salted butter
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 2 tablespoon canola oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ teaspoon baking soda
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- 3 ¼ cup all-purpose flour
- ¼ cup of espresso coffee beans finely ground
- 2 cup of caramelized white chocolate chunks
Instructions
- Preheat oven at 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, espresso, cornstarch, and salt together then set aside.
- In a large bowl, whisk the butter, oil, brown sugar, and granulated sugar together until no sugar lumps remain.
- To the sugar mixture, add in the eggs and vanilla. Mix until combined.
- Pour the dry ingredients into the bowl with wet ingredients. Gently mix until combined.
- Fold in the caramelized white chocolate into the dough.
- Using an ice cream scoop, scoop out the dough and place them on the prepared baking sheets. Leave about 2 inches of space between the cookies
- Bake in the oven for 10-12 minutes.
- Allow to cool before serving and enjoy!
Video
Notes
If you're baking these cookies using frozen dough, bake for 15 minutes.
If you'd like smaller cookies, use a melon-baller or tablespoon and bake for 7-9 minutes.
If you'd like smaller cookies, use a melon-baller or tablespoon and bake for 7-9 minutes.
Nutrition
Serving: 1cookie | Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 182mg | Potassium: 81mg | Fiber: 1g | Sugar: 22g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg