Prep 3 hrs
Cook 7 mins
Coffee cookies with chunks of dark chocolate and drizzled with white chocolate...yummy:)
- 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
- Sift together the flour and salt; set aside.
- Cream the butter and sugar until smooth and creamy.
- Add the eggs and vanilla; blend until smooth.
- Stir in the espresso mixture.
- (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.
- Fold in the chocolate.
- Refrigerate the dough at least 2 hours.
- Preheat oven to 350°*F.
- Drop dough by level tsp about 1" apart onto parchment-lined cookie sheets, no more than 20 cookies to a pan.
- (The dough will be sticky and may need some shaping.) Bake for 7-8 minutes or until set.
- Let cookies stand on the sheets for 1 minute; transfer them to wire racks and cool completely.
- Melt the white chocolate and butter together in a small saucepan over very low heat, stirring, until smooth.
- Drizzle over the cookies in a random pattern using a fork or the tip of a spoon.
These cookies are delicious! However, they didn't turn out very crispy after cooling as I expected, even though I baked them a few extra minutes. Instead they were slightly crisp on the edges and chewy in the middle. I love chewy cookies, so I wasn't disappointed, but next time I'll bake them more than just a few extra minutes and see if they turn crispier. Also, I suggest dropping the cookies at least 2 inches apart, not 1 inch as the recipe indicates, since they spread quite a bit. I omitted the white chocolate drizzle, as I found it to be too sweet. The cookies were perfect just the way they were, with an intensely deep dark mocha taste. Thank you for a great recipe!
In response to a question...1/3 cup flour DOES seem like too little, but that's all the recipe calls for--your cookies are supposed to turn out paper-thin and crispy (because of the higher proportion of sugar). I suppose you could add just a little more flour if your batter is TOO thin, though. I hope you do give these a try--they ARE good;) Good luck!