Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup margarine
- 3/4 cup icing sugar
- 1/2 teaspoon vanilla
- 1 Tbsp instant coffee granules
- 1/2 teaspoon salt
- 1 & 3/4 cups unbleached white flour
- Chocolate glaze:
- 1/4 cup vegan chocolate chips. (Using the good, expensive ones, like Tropical Source brand, will bring a whole other dimension to these cookies.)
- 2 tbsp or more liquid of your choice (non-dairy milk, coffee, water); just enough to make the melted chocolate liquid-y and drizzley.
- =
Directions
Cream the margarine and sugar together until light and fluffy. Add vanilla. Combine coffee granules and flour. Stir the flour mixture into creamed mixture and mix well. Chill the dough before forming into 3/4 inch balls. Bake at 350 F for 18-20 minutes on an ungreased cookie sheet. While they are baking, melt the chocolate chips and liquid together over low heat (a double boiler would be best). When the cookies come out of the oven, and are still warm, place them on a sheet of waxed paper and, using a butter knife to scoop up the glaze, whip the chocolate around over them to create Jackson Pollock-esque designs on them.