RCI-BR.005.0208.001
Coffee Cookies
Coffee Cookies from the Recidemia collection
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ¾ cup
- ½ teaspoon
- 1 tbsp
- ½ teaspoon
- and ¾ cups unbleached white flour1 unit
- vegan chocolate chips. (using the good¼ cupexpensive ones, like tropical source brand, will bring a whole other dimension to these cookies.)
- (substitute)coffee, water); just enough to make the melted chocolate liquid-y and drizzley.
Method
1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Cream together the margarine and icing sugar in a large bowl until light and fluffy, about 2–3 minutes.
3
Stir in the vanilla extract, instant coffee granules, and salt until well combined.
4
Fold in the unbleached white flour until the dough just comes together, being careful not to overmix.
5
Scoop the dough into small rounded portions and place them on the prepared baking sheet, spacing them about 1 inch apart.
2 minutes
6
Bake for 10–12 minutes until the edges are lightly golden but the centers remain soft.
12 minutes
7
Remove the cookies from the oven and allow them to cool on the baking sheet for 2–3 minutes before transferring to a wire rack.
8
While the cookies cool, combine the vegan chocolate chips with the non-dairy milk in a small bowl and microwave in 30-second intervals, stirring between each, until melted and drizzleable.
9
Drizzle the melted chocolate over the cooled cookies using a fork or small spoon, allowing the chocolate to set before serving.