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Parve
Medium
8 Servings
Allergens 
1 Hour
Diets
Originally these cookies were round, but I changed them to rectangles so they would fit into a cookie box more easily. You can try them either way; for uniformly sized round cookies, use a small ice cream scoop.
3 and 1/2 ounces (100 grams) bittersweet white chocolate
2 heaping tablespoons coffee granules
3/4 cup light brown sugar
1/2 cup margarine
2 eggs
2 cups Mishpacha Flour
1 teaspoon Gefen Baking Soda
5 ounces (150 grams) roasted, unsalted hazelnuts
2 and 1/2 ounces (70 grams) white chocolate chips
2 tablespoons cocoa beans, chopped (optional)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Break the chocolate into pieces, place in a bowl, and melt in the microwave. Add the coffee granules and mix well.
Place sugar and margarine in a mixer and beat until smooth. Add eggs and beat for another minute. Add chocolate and coffee mixture and continue beating for another minute. Lower mixer speed. Combine flour with baking soda, and add to mixture. Continue mixing until you have a soft, smooth dough. (Don’t overmix, as the dough will lose its texture.)
Place the dough between two sheets of Gefen Parchment Paper and roll into a large rectangle. Place your rectangle on an inverted cookie sheet and freeze for 10 minutes. Remove from freezer and remove top sheet of parchment paper. Smooth the edges of the dough and cut into one- and- a- half- x three-inch rectangles. Using a flat metal spatula, separate the cookie shapes from the parchment paper and place on a lined baking sheet, spacing them one and a quarter inches apart.
Cut the hazelnuts in half or in smaller pieces, and press into the cookies. Add white chocolate chips and chopped cocoa beans, if desired. Bake for 10–12 minutes. Cool and serve.
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