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Parve
Easy
4 Hours, 30 Minutes
Diets 
These mocha-flavored cookies are so delicious, you can’t stop at one. They pair perfectly with a cup of coffee or a tall glass of cold milk.
1 cup (200 grams) margarine (use soy-free, if needed)
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon coffee granules
1 teaspoon warm water
1 egg
6 tablespoons Gefen Cocoa
2 tablespoons oil
2 cups Mishpacha Flour (see note)
1 teaspoon Gefen Cinnamon
1/4 teaspoon salt
1 and 1/2 cups Glicks Chocolate Chips
3 tablespoons oil
In a mixing bowl, cream margarine and sugars.
Dissolve coffee in warm water; add to creamed mixture with egg, cocoa, and oil. Mix well.
Combine flour, cinnamon, and salt; gradually add to creamed mixture (dough will be slightly sticky).
Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into quarter-inch (3/4-cm.) slices. Place 2 inches (5 cm.) apart on baking sheets lined with Gefen Parchment Paper.
Melt chocolate chips and oil. Dip each cookie, on a slant, halfway into melted chocolate. Place on a parchment paper to harden.
Bake at 350°F (180°C) for 10–12 minutes or until firm. Cool.
Yields about 4 dozen cookies
Photography: Daniel Lailah Styling: Michal Leibowitz
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Margarine vs oil How do I know in which recipe, oil can be substituted for margarine?
It all depends on the recipe. Usually, if the margarine needs to stay solid, such as in making a crust or flaky dough then you cannot substitute oil. In recipes that the margarine is being melted into a liquid then you generally can substitute oil. At the end of the day, it all really depends on the recipe.