285 gram dark chocolate
100 gram butter
2 tablespoons instant coffee
40 gram flour
0,5 teaspoon salt
2 large eggs at room temperature
130 gram sugar
sea salt, for sprinkling
Preheat the oven at 160 degrees.
Break the chocolate in pieces and put it in the TM-bowl. 3 seconds at speed 7. It should be broken down a bit, but not chopped too finely. Take 85 gram of chocolate out of the bowl and set it aside.
Chop the rest of the chocolate another 5 seconds at speed 7. Add the butter and the instant coffee. Melt the chocolate and butter, 5 minutes at 50 degrees, speed 1. Check if the chocolate is fully melted. If not, another 2 minutes at 50 degrees, speed 1.
Add the rest of the ingredients (except the sea salt for sprinkling, of course) and mix 15 seconds at speed 5. Add the rest of the chocolate and mix 5 seconds speed 4, reverse blade. At this point you can choose to put the dough in the fridge to rest for an hour. I did not, and the cookies were lovely.
Line two baking trays with baking paper or silicone mats. Take a spoonful of the dough at a time and put it on the baking paper. Leave 1 inch of space between each spoonful (the cookies spread out during baking. You don't want them to touch one another). Bake for about 10 minutes, until the top of the cookies are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let the cookies cool on the baking tray for 5 minutes before you transfer them to a wire rack to cool completely.
Now sit on your hands and resist the urge to eat them all, one after the other.