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.