White Chocolate Drizzled Mocha Thinsies

• 13 cup flour
• 18 teaspoon salt
• 12 cup butter, softened
• 34 cup sugar
• 2 large eggs
• 1 12 teaspoons vanilla extract
• 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water
• 12 ounces bittersweet chocolate, finely chopped
• 14 cup white chocolate chips
• 1 tablespoon butter

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.)
6. Add the flour mixture to the butter mixture; stir just until blended.
7. Fold in the chocolate.
8. Refrigerate the dough at least 2 hours.
9. Preheat oven to 350*F.
10. Drop dough by level tsp about 1" apart onto parchment-lined cookie sheets, no more than 20 cookies to a pan.
11. (The dough will be sticky and may need some shaping.)
12. Bake for 7-8 minutes or until set.
13. Let cookies stand on the sheets for 1 minute; transfer them to wire racks and cool completely.
14. Melt the white chocolate and butter together in a small saucepan over very low heat, stirring, until smooth.
15. Drizzle over the cookies in a random pattern using a fork or the tip of a spoon.

flour, salt, butter, sugar, eggs, vanilla, espresso powder, bittersweet chocolate, white chocolate chips, butter

Taken from www.food.com/recipe/white-chocolate-drizzled-mocha-thinsies-70544 (may not work)