Cappuccino Espresso White Chocolate (Print Version)
# Ingredients:
→ Main Ingredients
01 -
170 g unsalted butter
02 -
150 g light or dark brown sugar
03 -
50 g granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
218 g all-purpose flour
07 -
2 1/2 teaspoons instant espresso powder
08 -
1/2 teaspoon ground cinnamon
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon salt
12 -
170 g white chocolate chips
# Instructions:
01 -
Melt the unsalted butter in a medium saucepan over medium heat. Continue cooking for 3–4 minutes, stirring frequently, until the milk solids are caramelized and the butter emits a nutty aroma. Pour into a large heat-proof bowl and let cool for 8–10 minutes.
02 -
Line a baking sheet with parchment paper and preheat the oven to 180°C.
03 -
In a small bowl, whisk together all-purpose flour, instant espresso powder, ground cinnamon, salt, baking powder, and baking soda. Set aside.
04 -
To the cooled browned butter, add brown sugar, granulated sugar, vanilla extract, and egg. Mix until completely blended.
05 -
Add the dry ingredient mixture to the wet ingredients. Stir just until a rough dough forms, with some visible flour streaks remaining.
06 -
Fold in the white chocolate chips until evenly dispersed throughout the dough.
07 -
Portion dough into balls, using approximately 1 1/2 tablespoons per cookie. Place on the prepared baking sheet, ensuring at least 5 cm space between each.
08 -
Bake in the preheated oven for 9–11 minutes, or until cookies are puffed and the edges are set. The centers will remain soft.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Using browned butter intensifies the flavor and creates a deeper aroma in the finished cookies.
02 -
The cookies will appear soft straight from the oven but firm up as they cool on the tray.