- In small bowl stir together 1 cup all-purpose flour and ¼ teaspoon baking soda. In saucepan melt ¼ cup no-trans-fat margarine. Remove from heat. Stir in 2/3 cup granulated sugar, 1/3 cup unsweetened cocoa powder, ¼ cup packed brown sugar and 1½ teaspoons instant coffee granules. Stir in ¼ cup reduced-fat buttermilk and 1 teaspoon vanilla. Stir in flour mixture just until combined. Transfer the dough to a medium bowl. Cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Coat cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
- Bake for 10 minutes or until the edges are firm. Cool cookies on cookie sheets for 2 minutes. Remove to wire racks to cool completely. Sprinkle with powdered sugar just before serving.
Makes 2 dozen cookies.
