Best Chocolate Chip/White Chocolate Cappuccino Cookies

Adapted from: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&scp=1&sq=chocholate%20chip%20cookies&st=cse
and
http://www.joythebaker.com/blog/2011/02/cappuccino-cookies-with-espresso-and-white-chocolate/

Yield: 34 4 inch (2 oz) cookies

17 oz AP flour (can use half cake, half bread if on hand)

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoons coarse salt

2.5 Tbsp instant espresso powder

2 1/2 sticks (1 1/4 cups) unsalted butter at room temp (30 mins after chopping)

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs at room temp

2 teaspoons natural vanilla extract

1 pound chocolate (half white choc chunks, half chopped choc covered espresso beans)

Sea salt.

1. Sift flours, baking soda, baking powder, instant espresso, and salt into a bowl. Set aside.

2. 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. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 2-ounce mounds of dough (the size of golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until they puff up and still have moist streaks (will continue to cook as they rest) for about 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Eat warm, with a big napkin.

Notes:

• Can make smaller--1.75 oz
• BEST cookie recipe