This is a cookie for a real chocolate lover. It looks beautiful and it’s pretty easy to make but you have to plan in advance because the batter for these cookies needs to rest in fridge for 4 hours…..

Make them! You won’t be disappointed.

Adapted from Carine Goren’s sweet secrets.


100 gr of granulated sugar

3 eggs at room temperature

50 gr of butter

350 gr of quality dark chocolate (60-70%)

3 tablespoons of baileys

1 shot of espresso

120 gr all-purpose flour

1 teaspoon of baking powder

100 gr of almond (finely ground almonds)

150-200 gr of powder sugar


Preheat oven to 190 degrees Celsius.

Melt the chocolate and butter.

In the bowl of your electric mixer whip the eggs and sugar for about 5 minutes until the mixture is light in color.


Add the melted chocolate to the egg mixture (use the same bowl) and fold the chocolate in the egg mixture. Add the baileys and coffee.

In separate bowl combine flour, baking soda and ground almonds.

Add the flour mixture and fold until all the ingredients are combined.

Let the mixture cool in the fridge for at least 4 hours.

Roll the chocolate mixture into small balls – 3 cm in diameter. Dip in powder sugar and place on a baking sheet.


After you finish dipping the whole tray of cookies, dip all the cookies again in powder sugar so that they are completely covered.

Bake for 8-10 minutes. The cookies will still be fairly soft when you take them out of the oven but they will harden once they cool completely.