Mocha Latte Thins
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Mocha Latte Thins
Yield: Makes about 8 dozen thins
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:
1.
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.)
2.
Add flour mixture to butter mixture; beat just until blended. Fold in chocolate. Refrigerate dough at least 2 hours or overnight.
3.
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.
4.
Let cookies cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.
5.
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.
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Chocolate