Source: RecipeThing user largomason

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon coarse salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon plus 1 teaspoon Starbucks instant coffee Via (bold blend)
• 1/2 teaspoon Vietnamese cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon milk
• 1 1/2 teaspoons pure vanilla extract

Directions:

1. Whisk together flour, cocoa powder, salt, cayenne, Starbuck’s Via, and cinnamon in a large bowl. Set aside.

2. Cream butter and sugar with paddle attachment until pale and fluffy, approximately 3 minutes.

3. Add egg, milk, and vanilla. Reduce speed to low and mix until combined. Add flour mixture; mix until just combined.

4. Preheat oven to 350 degrees. Roll out dough 1/8 inch thick between parchment paper.

5. Cut dough using a 2 1/2-inch preferred cutter. Transfer cutouts to baking sheets lined with parchment paper.

6. Bake cookies for 8-10 minutes or until they only slightly give when lightly touched.

This is Tate’s Bake Shop’s third largest selling cookie flavor. This cookie is thin and crisp and a bit sweeter than most because of the white chocolate. Look for a high quality white chocolate chip that contains cocoa butter.

Source: Tate’s Bake Shop recipe (Adapted from RecipeThing user kylerhea)

Ingredients:

• 2 Cups Jules Gluten Free Flour
• (http://www.julesglutenfree.com)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup salted butter, or non-dairy alternative
• (e.g. Earth Balance® Buttery Sticks)
• 3/4 cup sugar
• 3/4 cup dark brown sugar, packed
• 2 teaspoons vanilla
• 2 eggs
• 1 1/2 cups premium white chocolate chips
• 1 1/2 cup coarsely chopped macadamia nuts

Directions:

1. Preheat oven to 350 degrees. Grease two dark metal cookie sheets or line with parchment paper. (Gluten free flours do not brown as well on light colored cookie sheets)

2. In a large bowl, stir together flour, baking soda and salt. Set aside.

3. In another large bowl, cream the butter, sugar and dark brown sugar.

4. Add vanilla and lightly beaten eggs

5. Stir in flour mixture, till just combined.

6. Add white chocolate chips and macadamia nuts.

7. Stir to combine.

8. Using two tablespoons or a small ice cream scoop, drop the cookies 2 inches apart onto the prepared cookie sheets.

9. Bake for 14 minutes or until the edges and centers are brown.

10. Remove the cookies from the oven, wait a minute or two before removing to a wire rack to cool.

11. Yield: 5 dozen three-inch cookies