White Chocolate Drizzled Mocha Thinsies |
|
 |
Prep Time: 180 Minutes Cook Time: 7 Minutes |
Ready In: 187 Minutes Servings: 8 |
|
Coffee cookies with chunks of dark chocolate and drizzled with white chocolate...yummy:) Ingredients:
1/3 cup flour |
1/8 teaspoon salt |
1/2 cup butter, softened |
3/4 cup sugar |
2 large eggs |
1 1/2 teaspoons vanilla extract |
2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water |
12 ounces bittersweet chocolate, finely chopped |
1/4 cup white chocolate chips |
1 tablespoon butter |
Directions:
1. Sift together the flour and salt; set aside.
2. Cream the butter and sugar until smooth and creamy.
3. Add the eggs and vanilla; blend until smooth.
4. Stir in the espresso mixture.
5. (There will be some extra grounds that will not dissolve-do not stir them in the batter.) Add the flour mixture to the butter mixture; stir just until blended.
6. Fold in the chocolate.
7. Refrigerate the dough at least 2 hours.
8. Preheat oven to 350°*F.
9. Drop dough by level tsp about 1 apart onto parchment-lined cookie sheets, no more than 20 cookies to a pan.
10. (The dough will be sticky and may need some shaping.) Bake for 7-8 minutes or until set.
11. Let cookies stand on the sheets for 1 minute; transfer them to wire racks and cool completely.
12. Melt the white chocolate and butter together in a small saucepan over very low heat, stirring, until smooth.
13. Drizzle over the cookies in a random pattern using a fork or the tip of a spoon.
|
|