Yield: 32 (4-inch) cookies

1/2 cup (1 stick) butter, slightly softened

1/2 cup (1 stick) margarine, slightly softened (see notes)

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 teaspoon vanilla

2 1/4 cups lightly packed all-purpose flour (12 ounces)

3 tablespoons European dark or Dutch-process cocoa powder

2 tablespoons instant espresso powder (see notes)

1 teaspoon baking soda

1 teaspoon table salt

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

1. In a large bowl, beat butter, margarine and sugars until light. Add eggs and vanilla; beat for a few seconds, just enough to break the yolks.

2. In a small bowl, stir together flour, cocoa powder, espresso powder, baking soda and salt. Add to butter mixture and combine well. With a spatula, stir in chips. For easier handling and flavor development, cover dough and refrigerate overnight.

3. Preheat the oven to 325 degrees. Lightly grease a baking sheet or line with parchment. Using a Number 60 scoop or three tablespoons of dough, shape into balls and arrange about 1 inch apart. Bake 16 minutes or until cookies are no longer moist in the center. Do not overbake or cookies will be dry. Let cookies cool, then remove from baking sheets.

Per cookie: 200 calories; 10g fat; 5g saturated fat; 20mg cholesterol; 2g protein; 26g carbohydrate; 17g sugar; 1g fiber; 225mg sodium; 5mg calcium.

Notes:

• This recipe uses butter for good flavor, margarine for cookies with rounded edges. Use a full-fat stick margarine, not tub margarine or a reduced-fat spread.

• Medaglia D'Oro Instant Espresso Coffee can be found in supermarkets and specialty shops. Instant coffee granules can be substituted.

Recipe adapted for home kitchens by the Post-Dispatch