Inside Out Cookies

1. Preheat oven to 350 F. Line a baking sheet with parchment or a Silpat (you gotta get one of these if you don’t already have one!)

2. In a bowl, sift together flour, cocoa powder, baking soda, salt, and instant coffee. Press any remaining granules through a sieve if necessary. Set aside.

3. In a large bowl (or better yet, use the bowl of your electric mixer), cream together your butter and sugars. Once your mixture has lightened in color and is way fluffy, add your eggs one at a time. Scrape bowl down after each egg addition.

4. Add in your vanilla extract. Mix together well. Slowly add your dry ingredients into your butter/sugar/egg mixture and mix together until just combined. Lastly, add white chocolate chips and mix in.

5. Using a 2″ ice cream scoop, scoop out nice even amounts of dough and space then on your tray about 1.5″ apart. This is going to make HUGE cookies. (Use a smaller scoop and decrease the baking time, if you want smaller cookies) Just remember, these cookies will bake and spread out quite a bit. Bake about 16 minutes for a chewier cookie, 18 minutes for a crispier one. Again, if using the said 2″ scoop.

** Always check your cookies a few minutes before said baking time because everyone’s oven temperature is a little different. They’re done when they’ve flattened out a little and have a nice crispy top with cracks.

6. Let cool and enjoy!

Recipe adapted from the Toll House® White Chip Chocolate Cookies recipe on allrecipes.com.