White Chocolate Drizzled Mocha Thinsies

Coffee cookies with chunks of dark chocolate and drizzled with white chocolate...yummy:)

• Ready In: 3 hrs 7 mins
• Yields: 100 small cookies

Ingredients

• 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

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.