Swiss Mocha Cookies

Swiss Mocha Cookies

These are my favorite cookies. Mocha with some white chocolate drizzled on the top. You're bound to go sugar crazy when you eat these cookies.


  • 2 ounces bittersweet chocolate
  • 1/2 cup plus 2 Tbs softened butter, divided
  • 1 tablespoon instant espresso powder or a shot of espresso
  • 1 teaspoon vanilla
  • 13/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 3 ounces white chocolate (for the drizzle)


  1. Melt chocolate and 2 tablespoons butterover low heat, add espresso powder and stir until disolved.
  2. Remove from heat, add vanilla, let cool to room temperature.
  3. Combine dry ingredients and set aside.
  4. Cream together butter and sugar, add egg, then chocolate.
  5. Add dry ingredients gently and chill 1/2 hour.
  6. Preheat oven to 375.
  7. Roll dough into 1" balls and set 3" apart on an ungreased cookie sheet.
  8. Flatten with the tines of a fork dipped in sugar (I found that a gravy whisk makes a great rosette -- ed).
  9. Bake 9 to 10 minutes or until set and remove immediately to wire racks.
  10. When cool, drizzle them if you like.

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