30 Servings
30 Minutes
Allergens
Looks nice and tastes delicious. You can freeze dough until ready to use. Cookies should be soft when removed from oven.
Yield: approximately 6 dozen cookies
Dilute cocoa with hot water and oil.
In a separate bowl, mix next five ingredients to form dough. Add cocoa mixture to dough and mix for five seconds, just long enough to marbleize. Divide dough into four.
Place on wax paper and roll into logs about 20 inches long; freeze for two to three hours.
Slice each log into one-inch wide slices. Place cookies on cookie sheet, leaving space between them, as they will expand. Bake for 12 minutes at 350 degrees Fahrenheit.
Melt chocolate (microwave for one and a half minutes) and margarine. Add corn syrup and pareve milk; mix.
Using a teaspoon, drop a small dollop of the mixture onto the center of each cookie.
Photography and Styling by Chavi Feldman
So do you need the eggs or not ?
The recipe does not call for eggs, but if you find that it improves the texture of the dough, for sure play around and go for it!
added 2 eggs and it came out great
This is definitely missing something way to many dry ingredients for just the margarine. My dough is just a crumble this is so frustrating
I added an egg and it came out perfect
I made these. They came out really good except that I had a hard time getting them into nice round logs, so the cookies shape wasn’t the greatest. Any tips?