Espresso Cookies

Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Chop the dark chocolate into pieces roughly 5mm (¼in) in size.
Don't worry about small shards and flakes, as they will melt beautifully into the cookies.
In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, bicarbonate of soda, sea salt, and finely ground coffee.
Set this dry mixture aside.
In a separate large bowl, use an electric whisk to beat the softened butter or coconut oil along with the sugar until the mixture becomes light and fluffy.
If you're using coconut oil, beat it until just incorporated to prevent melting.
Then, beat in the eggs one at a time, followed by the vanilla extract.
Gently fold the dry mixture into the wet mixture, adding the chopped chocolate halfway through the folding process.
If the dough is too wet, transfer it to the fridge for 20 minutes to firm up.
Shape the cookie dough into golf ball-sized balls using your hands and place them on the prepared baking sheets, leaving at least 3cm (1in) of space between each cookie.
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