Metric End-All Chocolate Cookies

250 grams butter
50 grams shortening
300 grams granulated sugar
2 eggs
1 teaspoon (4.3 grams) vanilla
1 teaspoon (6 grams) salt
3/4 teaspoon (3.5 grams) baking powder
60 grams cocoa
375 or 435 grams flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 100 grams at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 435 grams of  flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 375 grams. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes.