As Promised..

What a week it has been! Busy busy at work, flat tires, Spring Roll Social and Monster Dash training! The weather has also been super warm for September in Minnesota, BUT last night there was a bit of chill in the air!! This means the silly heat wave is finally over, over and done. And fall is coming! Wonderful crisp air, apples, cinnamon, and warm fluffy blankets! *sigh*

Meanwhile, get your weekend started off right with some cookies! Because whats better than fresh baked cookies for the weekend?!

White Chocolate Cappuccino Cookies!

Ingredients:

1 cup (2 sticks) of unsalted butter, softened

3/4 cup brown sugar

3/4 cup granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 1/4 cups flour

1 teaspoon baking soda

3 tablespoons instant espresso powder or coffee powder

1 cup white chocolate chips

*For expresso powder I would advise using one with a larger 'grain'. Mine was a very fine grain and so the flavor was good, but a little less intense that desirable. As seen in the above picture, it lead to an overall darker cookie, instead of one that was lighter and flecked with nuggets of coffee flavor. 

1. In a medium bowl mix together flour, baking soda, salt, and espresso powder.

2. In a large bowl mix together butter and sugars until completely combined and fluffy. (**This can be done with or without a stand mixer. I don't have one so a little elbow grease and patience works just fine!) This will take about 5 to 7 minutes by hand, and closer to 5 with a stand mixer. Remember to stop and scrape down the sides of the bowl every few minutes. 

Next add the eggs and mix for another 5 minutes until incorporated. Add vanilla and repeat. 

3. When all of this is fully mixed, add in ALL the dry ingredients at once. Mix until just combined and no pockets of flour remain. Fold in the white chocolate chips!

4. Place dough, covered, in the fridge for 45-60 minutes. 

5. Pre-heat oven to 350 degrees F. 

Spoon cookie dough in heaping tablespoons onto a parchment paper lined cookie sheet. If you don't have parchment paper, don't sweat it. It just makes for a good non-stick surface and super easy clean up.

6. Bake cookies for 12 to 15 minutes. (Mine took closer to 15 minutes)

Tip: For those who don't want or need all 2 dozen cookies at once, take cookie dough out after its 45 minute nap in the fridge and roll into small walnut sized balls. Place in a freezer bag and pop them out whenever you need a little sweet snack!