Mocha Stripes

Chocolate is an equal-opportunity lover. It pairs famously with peanut butter. It embraces
fruit and preserves. But it dances with coffee, which makes sense since both of them come from
tropical beans that are roasted to perfection. These cookies are a perfect pairing of the two and will
make you feel grown-up even if you have melted chocolate on your hands.


2 cups fl our
1 teaspoon baking powder
½ teaspoon salt
4 tablespoon instant coffee
¼ cup warm milk
¾ cup margarine
1½ cups sugar
1 teaspoon vanilla
½ cup chocolate chips, melted


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, sift together fl our, baking powder and salt. In a small bowl, dissolve coffee in warm milk. In a large bowl, cream together margarine and sugar. Add vanilla and coffee mixture. Add dry ingredients to wet ingredients in
batches until well-mixed.
Drop tablespoon-sized balls onto a baking sheet, about 1 inch apar t. Bake for 10 minutes until the cookies spread and the edges are set. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Once the cookies are cool, carefully spoon melted
chocolate into a sandwich bag. Make a small snip off one of the bottom corners of the bag to create a very small opening. Pipe chocolate onto cookies in thin stripes, zigzagging across all the cookies until the chocolate is used up. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 20 MINUTES