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1
Mix flour, cocoa, baking soda, and salt in a medium bowl.
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2
Set aside.
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3
In a small bowl, combine brown sugar, granulated sugar, and coffee.
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4
Mix with fingers to press out lumps.
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5
In a medium mixing bowl, beat butter and margarine together until creamy.
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6
Add the sugar mixture and vanilla extract.
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7
Beat on high speed for about one minute.
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8
Beat in egg white.
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9
On low speed, beat in flour mixture just until incorporated.
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10
Knead with hands briefly until smooth.
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11
Form dough into a cylinder 910 inches long and about 1 3/4 inches in diameter.
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12
Wrap securely in waxed paper.
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13
Chill at least 45 minutes or until needed.
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14
Dough can be prepared to this point and refrigerated up to three days, or it can be wrapped, airtight, and frozen up to three months.
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15
Lightly coat baking sheets with nonstick cooking spray.
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16
Place oven racks in the upper and lower thirds of oven and preheat to 350F Use a sharp knife to slice rounds 1/4 inch thick from the chilled dough.
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17
Place one inch apart on prepared baking sheets.
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18
Bake 10 to 14 minutes.
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19
(Rotate baking sheets from top to bottom and front to back about halfway through baking to ensure even baking.
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20
Cookies will puff and crackle on top and then begin to settle down slightly when done).
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21
Transfer cookies to a wire rack to cool completely before storing.
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22
Store, airtight, up to two weeks, or freeze up to two months.
