White chocolate coffee cookies

These cookies are made with instant coffee powder, straight into the dough without diluting with hot water.  It melts a little in the baking, and the smaller the granules the better - although you still get a little pop of coffee hit when they're baked!  

Ingredients 

8oz butter, softened

5oz brown sugar

5oz caster sugar

1 large egg

1 large egg yolk

2 tsp vanilla extract

10oz self-raising flour

½ tsp baking soda

½ tsp salt

3 tbsp instant coffee powder

7oz white chocolate chunks

Method 

1. In the bowl of an electric mixer, beat together the softened butter and sugars until light and fluffy.
2. Add the egg, egg yolk and vanilla and beat until the mixture is fluffy.  
3. Sift in the dry ingredients, and beat on a low speed until just combined.  
4. Add the chocolate chunks and fold together with a metal spoon until well combined.  
5. Cover the dough with clingfilm and refrigerate for about 45 minutes.
6. Line two baking sheets with baking paper and preheat the oven to 175°C.
7. Scoop blobs of the cookie dough onto the prepared baking pans (about a heaped tablespoon for each cookie).  
8. Bake for about 12 minutes, until lightly browned around the edges.
9. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.