Chop up the chocolate and melt in a bowl over a hot water bath while stirring, then set aside.

Beat the cold margarine and sugar until fluffy. Then add the egg-substitute powder, vanilla powder, and salt, and mix well. Mix the flour, cocoa powder, and baking powder in a bowl and stir into the sugar mixture one tablespoon at a time. Make sure the flour mixture is well incorporated before adding the next tablespoon. Fold in the melted chocolate and chocolate drops with a spoon, and refrigerate the dough for about 3 hours.

Preheat the oven to 200 °C. Line a baking tray with baking paper. Gradually separate one third of the dough at a time (put the rest back in the fridge until it is used up), then use two teaspoons to form 12 small balls from the dough and place them on the baking tray at least 7 cm apart.

Put the baking tray with the cookies in the center of the oven for 8-10 minutes. Remove the cookies from the oven, and carefully pull them off the baking tray together with the baking paper (they will still be very soft!) and let them cool.