Mix the cold, cubed butter and sugar on low speed using an electric mixer (handheld or standing) for 1-2 minutes. Increase the speed to medium-high and continue to beat for another 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula.

Beat the eggs into the creamed butter and sugar, one at a time, beating well after each addition. Then mix in the vanilla, caramel, and coconut extracts.

Sift or whisk the baking soda, cornstarch, salt, espresso powder, cake flour, and all-purpose flour into a large mixing bowl to combine.

Add the dry mixture to the wet mixture, one cup at a time, mixing until incorporated. Add half the white chocolate chips to the bowl and mix on low speed until combined. Reserve the other half for later use.

Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. You can chill this cookie dough for up to 24 hours, which means they're great for making ahead!

Preheat oven to 400°F/200°C/Gas 6. Line two large baking/cookie sheets with parchment paper and set them aside.

Use a large cookie scoop to scoop out 12 portions of dough and form into dough balls with your (cold) hands. Place six dough balls on each prepared cookie sheet and press the reserved white chocolate chips into the dough, filling in all the gaps. Sprinkle each dough ball with the coarse sugar.

Bake the cookies on the center rack of the oven for 15 minutes, until golden. Remove from the oven and leave to cool for at least 15 minutes on the baking sheets before using a spatula to transfer them to a wire rack to cool completely. Although you can enjoy these cookies warm too! Serve, enjoy, and Happy Holidays!