What you will need:
2 ½ cups of flour
¾ cup of cooking softened (not melted) margarine (or butter, unsalted)
2 large, whole eggs
2 teaspoons of vanilla extract
½ teaspoon of salt
½ teaspoon of baking soda
1 cup of brown or Demerara sugar (Demerara is better!)
½ cup of white, granulated sugar
1 tablespoon of instant coffee
3 tablespoons of powdered cocoa
2 squares of baker’s chocolate for melting (or ½ cup of semi-sweet chocolate chips)
Chocolate chips (to taste)
Preheat oven to 350 degrees Fahrenheit
(280 degrees Celsius)
1) If you prefer your cookies not to be double-chocolate, omit baker’s chocolate, instant coffee, and cocoa powder.
2) Grab yourself two mixing bowls, a medium-sized serving bowl, and something to melt the baker’s chocolate without burning it; a pot of boiling water with a small metal bowl over the water works best. In one bowl, mix flour, salt, and baking soda together and set aside for later. Slowly melt chocolate and set aside to cool for a few minutes.
3) In the serving bowl, add margarine, instant coffee, and cocoa powder. Mix together with a rubber spatula until smooth.
4) In the second mixing bowl, pour in eggs, white sugar, and vanilla extract. Beat with electric mixer on medium-high speed until mixture is bubbly in appearance and doubled in size. Do not over beat!
5) Combine egg and margarine mixture and beat together on medium-low speed, while slowly adding melted chocolate, until it’s light and fluffy and resembles chocolate mousse, or a thick whipped cream.
6) Once this is done, add brown sugar to mixture and stir in gently, using a rubber spatula. Do not beat with electric mixer!
7) Add dry ingredients to mixture, and mix together with a rubber spatula or your hands until your dough is evenly mixed and smooth in consistency.
8) Add desired amount of chocolate chips, mix until equilibrium is achieved.
9) Roll dough into balls, a little smaller than Ping-Pong balls. Place on cookie sheet and gently press down, but don’t flatten! Cookies will spread out while cooking.
10) Bake for 8 to 10 minutes, or until moist glow in the centre of cookies is barely visible. If you bake until edges are golden-brown, your cookies will be overcooked.
11) Let cookies sit for a few minutes before transferring to a wire rack.
Cookies taste best after they have cooled for at least half an hour… if they last that long.