Thin and chewy with espresso and white chocolate.
1 stick butter, room temperature (1/2 cup)
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder (or instant coffee powder)
1 cup white chocolate chips
Preheat oven to 350 degrees F. Butter and flour a 9" x 13" baking pan.
Place butter, sugar, brown sugar, vanilla and eggs in food processor. Process until smooth. In a small bowl, mix together dry ingredients: flour, baking powder, salt and espresso. Add to processor and blend well. Quickly fold in white chocolate chips. Place mixture in the bottom of the pan. Because the dough is so thick and sticky, run a rubber spatula under hot tap water to spread evenly in pan. Bake for about 20 minutes or until golden blond. Makes 24 bars (2" x 2").