White Chocolate Drizzled Mocha Thinsies
Indulge your sweet tooth with these irresistible White Chocolate Drizzled Mocha Thinsies! These ultra-thin, crisp cookies boast a rich mocha flavor, thanks to a delightful blend of espresso powder and cocoa, perfectly balanced with the buttery sweetness of brown and granulated sugars. Topped with a decadent drizzle of smooth white chocolate, they’re as visually stunning as they are delicious. Ready in just 30 minutes, these gourmet-style cookies are perfect for coffee lovers and make an elegant addition to dessert platters, holiday gifting, or a sophisticated afternoon snack. With their crisp edges and melt-in-your-mouth texture, these mocha thinsies are a bakery-quality treat you’ll want to bake on repeat!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 2 teaspoons Instant espresso powder
- 1 tablespoon Hot water
- 150 grams All-purpose flour
- 20 grams Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 100 grams White chocolate chips or melting wafers
- 1 teaspoon Vegetable oil (optional for drizzle)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a small bowl, dissolve the espresso powder in the hot water. Set aside to cool slightly.
In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg yolk, vanilla extract, and the dissolved espresso mixture. Beat until well-combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be slightly soft but manageable.
Using a teaspoon or small cookie scoop, form small balls of dough (about the size of a walnut) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each dough ball gently with the back of a spoon or your fingers to create thin discs.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly soft. Be careful not to overbake as the cookies will crisp up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, melt the white chocolate chips or melting wafers in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. If desired, stir in the vegetable oil for a thinner consistency.
Use a spoon or small piping bag to drizzle the melted white chocolate over the cookies in desired patterns. Allow the chocolate to set completely before serving or storing.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 203.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
