Espresso Crunch Cream Chip Cookies
1/2 cup instant coffee granules, dissovled in 2 T hot water
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2 whole eggs
8 ounces espresso crunch
1 12 ounce bag white chocolate chips
Heat oven to 350°F.
Dissolve coffee powder in 2 Tbsp hot water. Combine flour, soda and salt.
With a mixer at med. speed, beat butter and sugar until fluffy. Beat in cooled coffee, vanilla and eggs. Reduce mixer speed to low and beat in flour mixture. Add espresso crunch. With a wooden spoon, stir in white chocolate chips.
Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Bake until edges start to brown, about 10 minutes. Cool on baking sheets about 3 minutes before removing to racks.
This makes about 6 1/2 dozen cookies.
These have a rich coffee flavor which I thick is balanced by the white chocolate chips.
You can get Espresso Crunch at ABC Cakes in Orange, CA.