2Tablespoons(12g) instant coffee granules or espresso powder
½cup(113g) unsalted buttersoftened to room temperature
½cup(100g) granulated sugar
1large eggroom temperature*
1 and ½teaspoonsvanilla extract
¾cup(128g) white chocolate chips
In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.
In another medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Stop mixer, add egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add vanilla and beat again until incorporated.
With the mixer on low, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in white chocolate chips. Cover dough and chill at least 1 hour or up to 3 days.
When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the chilled dough into balls-- 1 ounce (approximately 1 Tablespoon) of dough each-- and place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
Bake the cookies for 12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, preferably in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.
*It is best to use room temperature eggs when using room temperature butter, as it makes for smoother incorporation into batter.