If you were to ask me my feelings about white chocolate, you'd probably hear my diatribe on how white chocolate isn't actually chocolate. You'd hear me waffle on about how white chocolate should only be used for baking, not shoving into your mouth while watching Modern Family reruns. I'd probably start banging on about my love of dark chocolate, because you can really taste the chocolate. I'd probably bore you to tears with my opinion about the superior qualities of dark chocolate over all other chocolate (even chocolate that isn't actually chocolate)... like I was some sort of connoisseur or something.
Fast forward to White Chocolate Mocha Cookie making and you find me stuffing my face with white chocolate buttons like Augustus Gloop. (Yes, I know that's my second reference to Charlie and the Chocolate Factory in as many days. What does that say about me?.. don't answer that.) As is turns out, all my self-important talk about the eating quality of white chocolate goes out the window when I'm standing at the kitchen counter with a bag of white chocolate buttons in front of me. Apparently, no chocolate (even if it's not actually chocolate) is safe around me.
White Chocolate Mocha Cookies
adapted from Fat Girl Trapped in a Skinny Body
115g unsalted butter at room temperature
325g caster sugar
1 teaspoon vanilla
325g plain flour
1/2 cup cocoa powder
2 tablespoons instant coffee powder
1 teaspoon bi-carbonate of soda
1/4 teaspoon salt
1 cup white chocolate chips
Preheat oven to 180 degrees C.
Cream butter and sugar together in the bowl of an electric mixer until they are light and fluffy. Add the eggs and vanilla and beat again. Add flour, cocoa powder, coffee powder, bi-carbonate of soda and salt and mix until combined.
Fold in chocolate chips. Roll into balls and set on baking sheet.
Bake for 8-10 minutes.
Leave the to cool on the tray from about 10 minutes then place them on a wire rack to cool further or eat warm.