4 1/2 c flour
2 tbsp freshly ground espresso (I use the preground instantn
and it works just fine)
1 tsp salt
1 tsp baking soda
11/2 c unsalted butter, melted
2 c lightly packed brown sugar
1 c sugar
3 lg eggs
1 tbsp vanilla extract
12 oz white chocolate (in chunks or chips)
5 oz (1 c) wlanuts or pecans, roasted and coarsely chopped
Preheat to 325. Line sheets with parchment paper.
Mix flour, espresso, salt, and soda. Set aside.
In another bowl whisk sugar, brown sugar, and melted butter.
Whisk in eggs one at a time. Stir in vanilla. Add dry
ingredients until combined. Add chocolate and nuts. May
refrigerate up to 4 days in container. Form dough into balls
(recipe calls for 1/4 cup size, but I use the standard teaspoon
to make more). Bake 15-18 mins until edges are golden, centers
may be soft and puffed up. best eaten immediately.
Can also use these cookies (when made 1/4 c larger size) for
Kahlua ice cream sandwiches dipped in bittersweet chocolate.