Ingredients

• Eggs: 2 large eggs
• Coffee Extract: 1 teaspoon
• Powdered Sugar: 2 cups
• Cocoa Powder: 6 tablespoons
• All-Purpose Flour (APF): 4 to 4.5 cups (added gradually)
• Baking Powder: 5g
• Butter: 270g, softened at room temperature
• Milk Chocolate Coating: 180g to 200g

Step-by-Step Instructions

1. Prepare the Cookie Dough

Cream the Base: In a large bowl, thoroughly mix the room-temperature butter, eggs, coffee extract, and powdered sugar until completely smooth and creamy.

Mix Dry Ingredients: Sift in the cocoa powder and baking powder. Mix until well combined.

Incorporate Flour: Add the all-purpose flour gradually, starting with 4 cups. Knead gently until you get a soft, pliable, non-sticky dough.

Shape: Use an ice cream scoop to portion the dough, then roll into smooth, pebble-like shapes. Place on parchment-lined baking sheets, leaving at least 2 inches of space between each cookie.

2. Prepare the Chocolate & Preheat

Heat Oven: While you prepare the chocolate, preheat your oven to 175°C (350°F) using the top and bottom heating setting.

Melt Chocolate: Melt your milk chocolate gently in the microwave in short bursts, stirring between intervals, or use a double boiler until perfectly smooth.

Coat Before Baking: Using a spoon, pour and spread the melted milk chocolate over the top of each raw, pebble-shaped cookie dough ball.

3. Bake & Cool

Bake: Place the chocolate-covered cookies into the preheated oven.

Timing: Bake at 175°C for 16 minutes or until the top is completely dry.

Cool: Let the cookies cool completely on the tray before transferring so the baked chocolate layer sets perfectly.

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