Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a bowl, beat eggs and sugars until smooth.
Stir in oil and coffee. Add potato starch, baking powder, ground almonds,
salt, and cocoa powder. Beat until everything is incorporated.Gently mix in chocolate chips.
With damp hands, roll dough into balls and place on prepared baking sheet. For
best results, continue wetting hands after shaping every few cookies. Bake 10
minutes. Cookies will firm up as they cool.
Directions
Credits
Notes:
Optional: For an even more intensely chocolate cookie, melt chocolate in a double boiler. Spoon
into a piping bag and pipe a chocolate drizzle over the cookies. You can also create cookie sandwiches with a melted chocolate filling.
Notes:
Once completely cooled, store the cookies in an airtight container for up to 5 days at room temperature; they stay soft and chocolatey just like fresh. For longer keeping (up to one month), freeze in a sealed bag and let thaw on the counter before enjoying.
Description:
Photography and Styling by Yossi and Malky Levine
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I added coco (2 tb and 2 tsp) plus a few more mini chips. I also did not bake as long. I only baked them for 5 and half minutes, which gave them a fudgier taste and feel. (Granted, my oven seems to be a bit hotter than others). With those changes, they came out very fudgy and delicious.