Servings: 16 to 20

1 cup white sugar 1 cup white sugar
3/4 cup all purpose flour ¾ cup all purpose flour
1/3 cup cocoa powder (or ground chocolate) ⅓ cup cocoa powder (or ground chocolate)
1/2 tsp salt ½ tsp salt
1 tbsp instant coffee crystals (or instant espresso powder) 1 tbsp instant coffee crystals (or instant espresso powder)
1/2 cup butter, softened ½ cup butter, softened
2 eggs 2 eggs
up to 1/3 cup water up to ⅓ cup water
1 tsp vanilla extract 1 tsp vanilla extract
6oz chocolate chips 6oz chocolate chips
extra white sugar (optional) extra white sugar (optional)

Preheat oven to 350 degrees.
Combine sugar, flour, cocoa, salt, and coffee crystals in a large bowl. Add softened butter and cut in part way with a wooden spoon or sturdy silicone spatula.
Add eggs and beat, adding water by the tablespoon if it's too thick or too dry; it should be thick but stir-able. Stir in vanilla and chocolate chips.
Prepare a 8x8, 9x9, or 11x7 pan by greasing it or lining with parchment paper. Spread the batter evenly in the pan, then sprinkle with 1 to 2 tbsp of extra sugar if you want a crunchy topping. (Cinnamon sugar is also good here.)
Bake for 25 to 30 minutes, or until done to your liking. (They're better a bit under-done than over-done.)