Description
This recipe is a blend of aromatic Vietnamese coffee and creamy white chocolate in a perfectly baked cookie. The cookies have a crisp exterior and chewy centre, with the rich coffee undertones beautifully balancing the creamy sweetness of the white chocolate chips.
Ingredients
Units
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- 2 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temp
- 1/3 cup sugar
- 2/3 cup light brown sugar, packed
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup brewed Vietnamese coffee, cooled
- 1 cup white chocolate chips
- 1/2 cup condensed milk, optional
Instructions
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Preheat oven to 350°F (180°C) and prepare a baking sheet lined with parchment paper or greased with butter.
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In a bowl, whisk together flour and baking soda. Set aside.
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In another bowl, mix butter, sugars, salt, and vanilla until smooth.
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Add eggs one at a time, mixing well after each. Mix in coffee.
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Gradually add the flour mixture. Stir in white chocolate chips.
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Drop tablespoon-sized balls (~55g) of dough onto baking sheet.
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Bake for about 12 minutes or until edges golden but centers are soft.
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(Optional) Once cooled drizzle cookies with condensed milk.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Cuisine: Asian