White Chocolate & Coffee – A Happy Marriage
These are bakery worthy. Swoon worthy. Gift worthy. Curl-up-on-the-couch-all-by-yourself worthy! This recipe for Espresso White Chocolate Chunk Cookies begins with the basics of our gluten-free Chocolate Chunk Cookies and adds real ground coffee to the dough and then packs in white chocolate and chopped hazelnuts.
Crispy, Chewy or Crunchy?
People have opinions about chocolate chunk cookies. Maybe you like yours crispy or cakey? We are partial to chewy in the middle and a teeny weeny bit crispy on the edges and that’s what these cookies are IF you do not over or under bake them.
If you under bake them, they will be doughy. Over baked and they turn crispy all the way through. The bad news is that 30 seconds in the oven can change the result. The good news is that you’re in charge! And that they will all taste good!
If you are a white chocolate lover, check out our article, All About White Chocolate.
Espresso White Chocolate Chunk Cookies
These cookies have real espresso powder in them that balances the sweet white chocolate.
Low FODMAP Serving Size Info: Makes about 36 cookies; serving size 1 cookie
- 2 1/3 cups (338 g) gluten-free all-purpose flour; such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (213 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 2 teaspoons finely ground espresso coffee beans, not instant
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 8 ounces (225 g; about 1 1/2 cups) white chocolate chunks, cut into approximately 1/2 inch (12 mm pieces; we like Valrhona Ivoire or El Rey Icoa)
- 1 cup (142 g) whole peeled hazelnuts, chopped (optional)
- Whisk together flour blend, baking soda and salt to aerate and combine; set aside.
- Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in ground espresso and vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate (and nuts, if using) and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.
- Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190° Line two baking sheets with parchment paper.
- Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
- Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. (Make subsequent batches with cooled pans). Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.
- The incorporation of actual ground coffee in this cookie dough might seem odd, but for java lovers, you are gonna be in heaven!
- Not all white chocolates are created equal. Read All About White Chocolate to learn more and certainly buy the best you can find and afford. It will make all the difference.
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge you can use unbleached all-purpose flour instead of the gluten-free. Use weight measurements to make this substitution for best results and note that the cookies will no longer be gluten-free.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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