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Parve
Easy
30 Minutes
Diets 
Super chewy. Makes 32 cookies
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup margarine
2/3 cup brown sugar
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon espresso powder
Whisk the flour together with the cocoa powder, baking powder and salt; set aside.
Place chocolate and margarine in a heatproof bowl and microwave on high at 30 second intervals, stirring until melted and smooth. Cool slightly.
Meanwhile, in the bowl of an electric stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, eggs, espresso powder (if using) and vanilla. Beat on medium-high speed for five minutes or until pale and creamy. Reduce the speed to low.
Slowly pour in the chocolate mixture and stir just until combined. Add the dry mixture and stir just until moistened.
Cover and chill for one hour or until firm.
Preheat the oven to 350 degrees Fahrenheit. Line two large baking trays with parchment paper. Scoop the dough into rounded tablespoon mounds and drop them onto the trays about two inches apart. Bake for eight to 10 minutes or until the cookies have set around the edges but are still slightly wet in the centre. Cool on the tray for five minutes.
Then, carefully transfer them to a wire rack to cool completely. The tops will continue to crackle as they cool. Store at room temperature in an airtight container for up to five days.
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