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Preheat the oven to 350°F.
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Prepare two baking trays lined with baking paper and set aside.
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Place the chocolate and butter together in a bowl over a pot of simmering water and allow to melt while stirring. Once melted, take off the heat and set aside.
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Whisk the eggs and sugar together until light & fluffy (5 minutes).
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Pour in the melted chocolate with butter to the egg mixture and mix for another minute.
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Sift all the dry ingredients together over the chocolate batter and whisk until just combined.
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Using an ice cream scoop, or a tablespoon, place the cookie mix on the lined baking trays about 2in apart from each other to allow the cookies to expand during baking.
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Sprinkle the dough balls with flaky salt on top and bake for 12 minutes then cool completely.
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For the frosting, combine the hot water, instant coffee and white sugar in a bowl. With a mixer, whisk the ingredients until light and creamy (10 minutes).
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Whisk the cream cheese and icing sugar in another bowl using the same whisk & attachment.
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Fold in the whipped coffee cream mixture until all are well incorporated.
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Add the cocoa and mix. Cool in the fridge until cookies are cool enough to ice.