) “Delicious Mocha Thinsies Recipe for Coffee Lovers!
Dear coffee lovers and baking enthusiasts,
Allow me to introduce you to a recipe that will surely satisfy your cravings for both the rich taste of coffee and the sweetness of chocolate. I present to you the White Chocolate Drizzled Mocha Thinsies, a delectable treat that combines the flavors of white and bittersweet chocolate with a hint of espresso.
Imagine biting into a soft, chewy cookie with a perfect balance of creamy white chocolate and bold coffee. And if that wasn’t enough, the cookies are topped off with a decadent drizzle of melted white chocolate and crushed candy canes. It is truly a heavenly combination that is perfect for any occasion or for simply indulging in a cozy night in.
But don’t just take my word for it, go ahead and give this easy-to-make recipe a try! Impress your friends and family with these mouth-watering cookies which are reminiscent of the popular Starbucks Iced White Chocolate Mocha drink. You won’t regret it!
So, get ready to awaken your senses with this delightful treat. Follow me through the next sections as we dive into the ingredients list, step-by-step instructions, substitutions and variations, as well as tips for perfect results. Together we shall embark on a journey towards baking perfection!
Why You’ll Love This Recipe
My dear reader, I implore you to allow me a moment of your precious time to convince you why this White Chocolate Drizzled Mocha Thinsies recipe is simply a must-try!
First and foremost, my dearest reader, I declare that there is nothing quite like the alluring aroma of freshly-baked cookies wafting through your home, filling it with warmth and joy. And oh, do these mocha cookies deliver in spades! The decadent scent of chocolate and coffee will permeate every nook and cranny of your humble abode, making it feel like an enchanted wonderland.
But not only do they smell heavenly, they also taste divine. These thinsies are the epitome of luxury and indulgence. Every bite is soft, chewy, and rich with both bittersweet chocolate and sweet white chocolate chips melting in your mouth. And the subtle hint of coffee from the instant espresso powder? It’s simply sublime.
Moreover, my dear friend, let us talk about the beauty of versatility. Do you enjoy peppermint? Then crush up some candy canes and sprinkle them on top for a peppermint mocha delight! Do you prefer a lighter touch? Dip these cookies in white chocolate or top them with toasted white chocolate chips for an iced white chocolate mocha experience.
Finally, might I add how incredibly easy it is to make this recipe? With simple ingredients such as butter, sugar, eggs, flour – this recipe whips up in no time at all. Not to mention how customizable it is to various dietary needs and preferences!
So believe me when I say that you won’t regret making this recipe – in fact, I am certain that you’ll be begging for more once the first batch runs out!
Ingredient List
Here’s what you will need to create these White Chocolate Drizzled Mocha Thinsies:
Dry Ingredients:
- 1 cup All-Purpose Flour
- 3 tablespoons Unsweetened Cocoa Powder
- 2 1/2 teaspoons Instant Espresso Powder
- 1/4 teaspoon Salt
Wet Ingredients:
- 1/2 cup Unsalted Butter, room temperature
- 1/4 cup Granulated Sugar
- 1 Egg Yolk (large)
- 3/4 teaspoon Vanilla Extract
Toppings and Mix-ins:
- 1/4 cup White Chocolate Chips, melted (for dipping)
- 1/4 cup Bittersweet Chocolate Chips, melted (for drizzling)
- Crushed Candy Canes or Peppermint Bark, optional
Make sure you have these ingredients readily available to start making your sweet treat!
The Recipe How-To
Let us start the exciting part of this recipe, which is the how-to section. But before we proceed, go ahead and preheat your oven to 375°F (190°C). Here’s how:
Step 1: Cream the Butter and Sugar
In a mixing bowl, cream together 1/2 a cup of butter and 3/4 a cup of sugar. Do this until the mixture becomes light and fluffy.
Step 2: Add in the Eggs and Vanilla
Next, add in 2 large eggs one at a time, making sure to beat well between each addition. Then put in 1 teaspoon of vanilla extract.
Step 3: Mix the Dry Ingredients
In a separate bowl, mix 1 and 3/4 cups of flour, 1 tablespoon of instant espresso powder, 1/2 a teaspoon of salt.
Step 4: Combine Both Mixtures Together
Gradually stir in the dry ingredients into the wet mixture using a spatula or wooden spoon until both mixtures are well combined. Add in 1/4 cup chopped chocolate chips(you can also use bittersweet chocolate) and mix again.
Step 5: Prepare the Cookies for Baking
Using an ice cream scoop or teaspoon, drop small balls of cookie dough onto a prepared baking tray lined with parchment paper or silicone mat. You can flatten them slightly with a fork or leave it rounded. Bake for about 10-12 minutes or until the cookies are golden brown.
Step 6: Prepare the White Chocolate Drizzle
As soon as your cookies are out from the oven, combine 1 cup white chocolate chips (or bars finely chopped) and 1 tablespoon of butter in a microwave-safe bowl. Microwave on high for 30 seconds then stir until smooth. Melt again if needed.
Step 7: Time to Decorate
Now, take the melted white chocolate and place it in a piping bag, plastic bag or squeeze bottle. Drizzle the white chocolate over the cooled cookies in any pattern you desire. Sprinkle with crushed candy canes on top of each cookie for that festive touch!
Your White Chocolate Drizzled Mocha Thinsies are now ready to serve and become your favorite treat for the days to come!
Substitutions and Variations
Now that you are familiar with the White Chocolate Drizzled Mocha Thinsies recipe, let’s talk about some possible substitutions and variations.
If you want to make this recipe nut-free, you can substitute the bittersweet chocolate chips for milk or semi-sweet chocolate chips. If you have a gluten intolerance, you can substitute all-purpose flour for gluten-free flour. If you prefer your cookies crunchy instead of soft and chewy, you can leave them in the oven for an extra minute or two.
For a peppermint twist on this recipe, add crushed candy canes to the white chocolate drizzle topping before it sets. These Peppermint Mocha Thinsies will transport you straight to winter wonderland.
If you want to make a copycat Starbucks Iced White Chocolate Mocha in cookie form, use white chocolate chips in the dough instead of bittersweet chocolate chips. Then, drizzle with toasted white chocolate and sprinkle with crushed candy canes for an extra festive touch.
Another variation is to combine cookie butter and white chocolate chips instead of bittersweet chocolate chips. This will create an even richer and creamier flavor profile that will tantalize your taste buds.
Don’t be afraid to get creative and experiment with new recipes or adaptations to suit your preferences. The possibilities are endless!
Serving and Pairing
Ah, now that the cookies are out of the oven and drizzled with the richest of white chocolate, it’s time to think about serving these delectable treats. You’ll want to pair them with a beverage that complements their rich chocolate and mocha flavors.
I suggest serving these lovely cookies with a hot cup of espresso or a latte, as they’ll bring out the coffee notes in the recipe. A peppermint mocha or an iced white chocolate mocha would be the perfect complement to these cookies as well.
For those who prefer non-coffee pairing options, I recommend a glass of cold milk or a cup of hot cocoa. These beverages will provide a cooling and refreshing contrast to the richness of the cookies, so you can enjoy each bite without feeling overwhelmed by sweetness.
Lastly, if you’re looking for an excuse to indulge further, why not try crumbling some cookies over ice cream or adding them to a milkshake? You’ll love how the crushed candy canes give each dessert an extra festive touch.
No matter what you choose to pair them with, these cookies are sure to be hit. Invite your friends over for coffee or tea time and indulge in these chewy, soft and rich chocolate bites together!
Make-Ahead, Storing and Reheating
In preparation for the holiday season, I often like to make my White Chocolate Drizzled Mocha Thinsies ahead of time. The cookie dough can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze the dough, just be sure to thaw it overnight in the refrigerator before baking.
Once baked, these cookies will keep well for up to 1 week in an airtight container at room temperature. To keep them soft, add a slice of bread to the container which will absorb excess moisture and keep the cookies from getting stale.
For reheating, these cookies are best enjoyed at room temperature. However, if you prefer them warm, simply place them in a preheated oven at 350F for 3-5 minutes or until heated through. Avoid using a microwave as this can cause them to become overly chewy.
If you are planning to gift these cookies or serve them at a party, consider adding some festive touches. One idea is to drizzle an extra layer of white chocolate over the top and sprinkle with crushed candy canes for that classic peppermint twist. Alternatively, you could dip half of each cookie into melted bittersweet chocolate and sprinkle with toasted white chocolate chips for added richness.
I hope these tips help you enjoy this easy-to-make and versatile recipe both during the holidays and beyond!
Tips for Perfect Results
Creating the perfect White Chocolate Drizzled Mocha Thinsies can be a challenge if you are not used to working with the ingredients. But I assure you, with these tips, your cookies will come out just as delicious as any from a gourmet bakery.
Firstly, be sure to use room temperature butter and eggs. This helps for easier mixing and blending of ingredients, resulting in a smoother batter. The sugar should also be at room temperature to help it dissolve better into the dough.
Next, when using white chocolate chips for melting or drizzling, make sure to use a high-quality brand to avoid clumping or curdling. Similarly, use bittersweet chocolate for better tasting mocha cookies.
Another tip is to sift the dry ingredients like flour and salt before mixing them into the wet ingredients. This ensures even distribution of the ingredients and eliminates the chances of big lumps.
When dipping cookies into melted chocolate or drizzling white chocolate on top, make sure that they have cooled down completely first. Otherwise, the heat can cause the chocolate to melt and slide off resulting in a messy appearance.
Lastly, do not overbake the cookies. Keep an eye on them in the oven and take them out as soon as they start getting golden brown around the edges. Overbaking will lead to hard and dry cookies which is not something anyone wants.
By implementing these tips, you will surely have perfectly baked thinsies every time. Happy baking!
Bottom Line
In conclusion, this White Chocolate Drizzled Mocha Thinsies recipe is a must-try for coffee and chocolate enthusiasts. These delicate and delicious cookies are easy to make, feature the rich flavors of both chocolate and mocha, and can be customized with variations like peppermint or different types of chocolate chips.
With my tips for perfect results and guidance on make-ahead, storing, reheating, and serving, baking these cookies has never been easier. Whether you’re looking for a new recipe to try or want to impress guests at a gathering, this recipe won’t disappoint.
So what are you waiting for? Grab your ingredients and get ready to indulge in some luxurious white chocolate drizzled mocha thinsies that will transport your taste buds to coffee heaven. Trust me; your friends and family will thank you!
White Chocolate Drizzled Mocha Thinsies Recipe
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
Instructions
- 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.
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