Step 1

In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.

Step 2

In another medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Stop mixer, add egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add vanilla and beat again until incorporated.

Step 3

With the mixer on low, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in white chocolate chips. Cover dough and chill at least 1 hour or up to 3 days.

Step 4

When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 5

Roll the chilled dough into balls-- 1 ounce (approximately 1 Tablespoon) of dough each-- and place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.

Step 6

Bake the cookies for 12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, preferably in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.