Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine melted chocolate with oil, coffee, sugar, and cinnamon. Mix well.
When slightly cooled, add egg yolks and vanilla and mix. Add potato starch, almond flour, baking powder, baking soda, and salt. Mix until a smooth batter forms. Place the batter in the freezer for one to two hours to firm up.
Before taking the batter out, prepare two bowls for the coating. Place sugar and cocoa powder in one bowl and confectioners’ sugar in the other bowl.
Form a ball of cookie dough with a heaping tablespoon. Roll it in the sugar-cocoa mixture and then in confectioners’ sugar, making sure the cookie is coated well in white. Place on a baking sheet.
Repeat with remaining cookie dough.
Bake for 10–11 minutes. Enjoy!
Directions
Credits
Notes:
Make-Ahead and Storage: Store in an airtight container at cool room temperature for up to five days. For longer storage, freeze well wrapped for up to two months; thaw while wrapped to prevent moisture loss and maintain texture.
Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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