Chocolate coffee cookies
Chocolate coffee cookies Malky Soffer

When your days are spent shopping, followed by cooking and baking up a storm to make the Chag special, you need to give yourself ten minutes of “time out” with a coffee and a couple of cookies.

These cookies are light and crunchy – just the thing before continuing on with your hectic pre-Chag preparations!


  • 226g drinking chocolate
  • 113g sugar
  • 454g flour
  • 226g margarine
  • 4tbsp golden syrup (or maple syrup if not available)
  • 2 heaped tsp coffee dissolved in 2tbsp hot water
  • 2tsp baking soda


Heat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Put drinking chocolate, sugar and flour in a bowl and mix.

Melt margarine and syrup in a small pan over a small flame.

When melted, add the coffee essence and mix.

Add baking soda, mix immediately and turn off heat.

Pour mixture over dry ingredients and mix thoroughly – the resulting dough will be very moist.

With wet hands, break off pieces of the mixture, shape into small walnut sized balls and flatten slightly.

Put cookies onto greased baking tins, very well-spaced apart.

Bake for 10 minutes.

Reduce heat to 160 degrees Celsius (320 degrees Fahrenheit) and bake a further 10 minutes.

Remove from baking trays while still warm and place on cooling racks until cold.

Did you find a mistake in the article or inappropriate advertisement? Report to us