Espresso White Chocolate Chunk Cookies

Instructions

1. Cream the butter, brown sugar and sugar in a large bowl until light and fluffy. Add the egg, egg yolk, espresso powder and vanilla; beat until mixture is blended. Combine the flour, baking soda, cinnamon and salt in another bowl; gradually add to butter mixture just until combined.
2. Stir in the macadamia nuts, white chocolate and Espresso BellaVitano®. Cover and refrigerate for at least 30 minutes.
3. Heat oven to 350°F.
4. Shape dough into 1-inch balls. Place balls 2 inches apart on parchment-lined baking sheets.
5. Bake for 8-10 minutes or until edges are light golden brown. Let stand for 5 minutes before removing to wire racks to cool completely.