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White Chocolate Drizzled Mocha Thinsies

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“Coffee cookies with chunks of dark chocolate and drizzled with white chocolate...yummy:)”
READY IN:
3hrs 7mins
YIELD:
100 small cookies
UNITS:
US

Ingredients Nutrition

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.

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