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

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Chiiling Time: 4 hours

Total Time: 4 hours 22 minutes

Makes: 36 cookies

Calories: 188 kcal

Author: Dédé Wilson

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.

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.

Nutrition Facts

Espresso White Chocolate Chunk Cookies

Amount Per Serving

Calories 188 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g5%

Cholesterol 13mg4%

Sodium 105mg4%

Potassium 22mg1%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 20IU0%

Vitamin C 0.1mg0%

Calcium 23mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.