TLC Cooking "Mocha Latte Thins"

Mocha Latte Thins

Mocha Latte Thins

YIELD Makes about 8 dozen thins
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INGREDIENTS

1/3	cup all-purpose flour
1/8	teaspoon salt
3/4	cup sugar
1/2	cup (1 stick) plus 1 tablespoon unsalted butter, softened
2	eggs
1‑1/2	teaspoons vanilla
2	tablespoons instant espresso powder, dissolved in 2 tablespoons hot water
3	(3-1/2-ounce) bars bittersweet chocolate, finely chopped
1/4	cup white chocolate chips

PREPARATION:

Sift together flour and salt; set aside. Beat sugar and 1/2 cup butter until creamy. Add eggs and vanilla; beat until smooth. Stir in espresso mixture. (There will be some extra grounds that will not dissolve. Do not stir in.)
Add flour mixture to butter mixture; beat just until blended. Fold in chocolate. Refrigerate dough at least 2 hours or overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper; grease paper. Drop by level teaspoonfuls about 1 inch apart, 20 to a pan. (Dough will still be sticky and may require some molding with fingers.) Bake 7 to 8 minutes or until lightly browned.
Let cookies cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.
Combine white chocolate chips and remaining 1 tablespoon butter in microwavable bowl. Microwave on HIGH 50 seconds; stir well. If necessary, microwave at additional 10-second intervals until chocolate is completely melted when stirred. Drizzle from tip of spoon onto cooled cookies.

Note

Cookies are very crisp when first baked. They become softer after a few hours. Store in tightly covered container.

This recipe appears in: Chocolate