Preparation Steps

• Melt the butter, coffee and the chopped chocolate in a heat-proof bowl, while stirring frequently (over a bain-marie/double boiler or in the microwave). Let it cool.
• While the chocolate is cooling, mix the eggs, sugar, vanilla and salt well together using a hand-held beater. Mix the eggs for about 3-4 minutes until the eggs are thick and pale in color.
• Add the cooled chocolate to the egg mix and use the hand mix to incorporate it into the egg mix.
• In a separate bowl, whisk the flour, cocoa powder, and baking powder together.
• Mix the flour into the chocolate and egg mix, until just combined.
• Transfer the batter into the freezer until it's firm but easy to scoop (about 30 minutes), or to the fridge for about an hour till firm enough to form scoops.
• Preheat the oven to 325°F.
• Line 2 cookie trays with parchment paper.
• Use a cooking scoop to scoop the cookie batter onto the cookie trays (2 tablespoon cookie scoop) - give them enough space to spread and bake.
• Optional step - sprinkle some sea salt flakes on the cookie dough.
• Optional step - evenly stud the cookie dough balls with some chocolate chips.
• Bake cookies in preheated oven for 9 - 10 minutes. The cookies will look puffed up and the top will become crinkly and cracked.
• Remove from the oven. Let them cool down a little before transferring to a wire rack to cool down further.