Espresso White Chocolate Chunk Cookies

Name: Espresso White Chocolate Chunk Cookies
Total time: 262 min
Ingredients: 2 1/3 cups (338 g) gluten-free all-purpose flour; (such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks; 226 g) unsalted butter, (at room temperature, cut into pieces); 1 cup (213 g) firmly packed light brown sugar; 1/2 cup (99 g) sugar; 2 teaspoons finely ground espresso coffee beans, (not instant); 2 teaspoons vanilla extract; 2 large eggs, (at room temperature); 8 ounces (225 g; about 1 1/2 cups) white chocolate chunks,; 1 cup (142 g) whole peeled hazelnuts, (chopped (optional))

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These gluten free espresso white chocolate chunk cookies also feature crunchy hazelnuts. The bitter edge of espresso tames the sweetness of the white chocolate. These cookies are low FODMAP and a...

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Ingredients

2 1/3 cups (338 g) gluten-free all-purpose flour; (such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 226 g) unsalted butter, (at room temperature, cut into pieces)
1 cup (213 g) firmly packed light brown sugar
1/2 cup (99 g) sugar
2 teaspoons finely ground espresso coffee beans, (not instant)
2 teaspoons vanilla extract
2 large eggs, (at room temperature)
8 ounces (225 g; about 1 1/2 cups) white chocolate chunks,
1 cup (142 g) whole peeled hazelnuts, (chopped (optional))