Prep 50 mins
Cook 20 mins
Dark chocolate cookies with white chocolate chips and gound espresso beans. The recipe was inspired by the dark chocolate cookies at Beantraders, the best coffee shop in Durham, NC. We always use Beantraders espresso beans for the recipe. The cookies are even better if warmed in a toaster oven.
- 1 1⁄4 cups butter, softened overnight at room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1⁄4 cups cake flour, sifted
- 3⁄4 cup dark cocoa
- 3 tablespoons whole espresso beans
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 ounces white chocolate chips
- Heat oven to 350°F.
- Grind the espresso beans to a fine powder.
- Combine flour, cocoa, ground espresso beans, baking soda and salt.
- In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
- Add eggs and vanilla extract. Beat well at medium speed for 2 minute.
- Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly!
- Stir in chocolate chips at slow speed to give the final cookie dough.
- Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven.
- Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.