Ingredients

The following ingredients have 4 Servings
  • 2 cups (8 1/2 oz) AP flour
  • 2 cups (8 1/2 oz) white whole wheat flour
  • 1 1/4 t baking soda
  • 1 1/2 t baking powder
  • 1 1/2 t coarse salt
  • 2 1/2 sticks (1 1/4 cups unsalted butter)
  • 1 1/4 cups (10 oz) light brown sugar
  • 1 cup plus 2 T (8 oz) granulated sugar
  • 2 large eggs
  • 1 T natural vanilla extract
  • 2 t ground coffee beans (like what you use to brew coffee, but un-used)
  • 1 cup (6 oz) bittersweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1 14-oz bag of The Baker's Kitchen Cappuccino Crunch
  • 2 T Vanilla sea salt mixed with 4 t sugar and 2 t instant espresso for sprinkling

Instruction

  • Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and coffee grounds. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and Cappuccino Crunch. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
  • When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  • Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2 tablespoons of dough per cookie. Sprinkle the cookies with vanilla-espresso sugar-salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.