24 Servings
4 Hours, 30 Minutes
Allergens
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.
Yields about 4 dozen cookies
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.
Tips:
It’s a pity not to use whole wheat pastry flour in these cookies. They are dark brown anyway, so nobody would suspect that you sneaked in whole wheat flour. Try it!
Notes:
If you want perfectly round cookies, cut the cardboard insert of a roll of towel paper in half, line with baking paper, and place the cookie dough firmly into it. Then, all you have to do is round out the top part. Refrigerate and continue as above.
Photography: Daniel Lailah
Styling: Michal Leibowitz
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.