Chocolate Espresso White Chocolate Chunk Cookies
The All-American Cookie Book
Makes about 20 cookies

I actually doubled this recipe and got 36 large cookies.  It is essential here to use great chocolate.

5 ounces bittersweet or semisweet chocolate, broken or coarsely chopped
½ cup (1 stick) unsalted butter, cut into chunks
¼ cup plus 1 tbsp. flour
2 tbsp. unsweetened cocoa powder
¾ cup sugar
1/8 tsp. salt
2 large eggs
1 tbsp. plus 1 tsp. instant espresso powder or granules, dissolved in 1 tbsp. hot water
1½ tsp. vanilla extract
8 ounces top-quality white chocolate, coarsely chopped

In a medium, microwave-safe bowl, microwave the bittersweet or semi-sweet chocolate and butter on 100-percent power for 1 minutes. Stir well.  Continue microwaving on 50-percent power, stirring at 30-second intervals.  Stop microwaving before the chocolate completely melts and let the residual heat finish the job.  (Alternatively, in small, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn.  Immediately remove from the heat.)  Let cool to warm.

In a medium bowl, thoroughly stir together the flour and cocoa powder; set aside.  In a large bowl, with an electric mixer on medium then high speed, beat together the sugar, salt, eggs, espresso mixture, and vanilla for 2 to 3 minutes, or until well blended, slightly thick, and lightened.  Beat in the melted chocolate mixture, then the flour mixture, until well blended.  Stir in the white chocolate until evenly incorporated.  Refrigerate the dough for at least 1½ hours, or until firm enough to shape.

Preheat the oven to 350ºF.  Line several baking sheets with parchment paper.

Divide the dough into quarters.  Divide each quarter into 5 or 6 equal pieces.  Shape then into balls with lightly greased hands.  Place on baking sheets, spacing them about 3 inches apart.  Pat down the balls just slightly.

Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until barely firm when pressed in the centers.  Reverse the sheet from front to back halfway thought baking to ensure even browning.  Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.  Slide the cookies, still attached to the parchment paper, onto a wire rack.  Let stand until completely cooled.  Carefully peel the cookies from the parchment.

These cookies are best when fresh but may be stored in an airtight container for up to 4 days or frozen up to 1 month.