Click this for a link to our espresso sugar recipe

Makes enough for eight cookies

4oz Coffee Sugar  

4 oz Unsalted butter

7 oz Flour

½ tsp baking soda

½ tsp Salt

1 cold egg

1 tsp vanilla extract

1 tsp Camp Coffee or espresso

9 oz White chocolate

4 Tbsp instant espresso

Preheat the oven to 325°

Cream together the butter and coffee sugar

Crack the egg and…

…Add in the vanilla and camp coffee

Beat this thoroughly  into the butter and sugar

Add the baking soda and salt to the flour and give it a quick whisk to incorporate. Mix into the wet ingredients

Chop up the chocolate into little morsels, you could use chips if you wanted. Stir into the dough

Divide the dough into eight balls and place onto a large parchment lined cookie sheet.

Sprinkle over the espresso powder, then roll the cookie in any excess that is on the parchment. Space them far apart as they spread a lot.

At  this point you can freeze the cookies, I place the whole baking sheet into the freezer and then transfer them to a freezer bag once frozen. Then I always have cookies on hand.

If you going to cook them now, place them on a shelf in the middle of the over for about 12-15 minutes.

Take out and eat.