Adapted from a recipe that appeared in the Montreal Gazette Food section
1 ⅓ cup flour
1 cup sugar
⅓ cup packed brown sugar
½ cup cocoa
1 tsp baking powder
¼ tsp salt
¼ cup margarine or butter, not melted
2 large eggs, lightly beaten with a fork
2 tsp vanilla
Icing sugar for rolling
Preheat oven to 350 degrees Farenheit.
In a medium or large mixing bowl, combine the first 6 ingredients.
This is what the dry ingredients should look like after stirring with a fork:
Add the margarine or butter and combine with a fork till the mixture is crumbly. At this point you can get in there with your hands so the bigger margarine pieces crumble together with the dry ingredients a little better.
Add the eggs and vanilla, and mix by hand until dough comes together. The dough will seem crumbly and dry, keep kneading it until it becomes a dark chocolate brown homogenous dough.
Pour some icing sugar in a small plate. Roll the dough into balls of desired size and coat fully in the icing sugar.
Arrange on a cookie sheet and bake for 12 minutes until edges are just set. Cookies will be very soft to the touch but don’t worry they harden as they cool. This is a cookie you don’t want to overbake or it will be dry and tough and very crispy.
Let cool on the tray and then transfer to a cooling rack. They freeze very well (I always use Ziploc bags).