makes 2 dozen cookies
Ingredients:
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon San Fran Sea Salt
3/4 cup white chocolate chips
3/4 cup dark chocolate chips
Instructions:
Place softened butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until combined. Add vanilla extract and eggs, and beat until fluffy. In a separate bowl, place flour, baking soda, baking powder, and salt, stir to combine. Add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate covered espresso beans, white chocolate chips, and dark chocolate chips to the cookie dough and mix to combine. Remove the cookie dough from the mixer, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 375°F and line a couple of baking sheets with parchment paper. Portion the cookie dough into 2-3 tablespoon mounds and roll into balls. Space the cookies about 1 inch apart and place in the oven. Bake the cookies for 8-10 minutes or until just starting to turn golden brown. Remove from the oven and set aside on a wire rack to cool.