350g White chocolate, chopped or chocolate chips
250g Soft Butter
375g Plain flour
1 tspn Sodium bicarbonate
225g Caster sugar
225g Brown sugar
Zest of 2 Oranges
1 Double shot of Presto Espresso
Preheat the oven to 170ºC and line a baking tray with baking paper.
In a large bowl, cream together the butter, and all the sugars, continuing to beat until the mix lightens slightly in colour and becomes fluffier.
Add the orange zest, coffee and both eggs to the sugar mix and whisk to fully
Add the white chocolate, sodium bicarbonate and flour into the mix to create a thick cookie batter.
Spoon some of the mix with 1 tablespoon and use another tablespoon to scoop it on to the lined baking tray.
Repeat this process until the entire tray is covered, remembering to leave at least 5 cm between each dough ball to avoid the cookies sticking together,
as they will spread whilst cooking.
Bake the cookies for 10 to 12 minutes until lightly golden in the oven. They can be removed after 8 minutes for a chewy centre.
For best results, bake the cookies fresh, 1 hour before serving.
The cookies will keep for 3 days in an air tight container.