In a large bowl, whisk together sugars, oil, and coffee until completely smooth.  Stir in the flour, baking powder, and baking soda until just combined.  Stir in the carob or chocolate chips until distributed.  Form the dough into a disc shape and cover with plastic.  Refrigerate at least 24 hours, 48 is way better.  If you’re really feeling crazy, go for 72, but no more.  Dough must be chilled at least 24 hours though.

When ready to bake, preheat oven to 350 degrees F.  Line two cookie sheets with parchment.  Form the dough into golf ball sized portions and place well spaced on the sheets.  Sprinkle with salt (I actually like pink salt, but whatever finishing salt floats your boat will work).

Bake about 13 minutes.  Cookies should look rather underdone – that is okay.  Serve warm or cool completely on the tray.  Cookies may be stored in an airtight container for up to 5 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.