Preheat oven to 325 degrees F

weigh the flour and salt on the top of the TM bowl before starting; set aside

Scale butter and sugar into TM bowl; cream for 1 minute at speed 3-4, scraping down the sides of the bowl at 30 seconds

Add coffee and vanilla to ingredients in TM bowl; mix to combine for 10 seconds at speed 3

Scrape down sides of the bowl; mix for 10 seconds at speed 3 again

Place a wide funnel into the hole of the lid; set a sieve on top

Set the time to one minute, the speed at 2 and sift the flour through the sieve to combine with the ingredients in the TM bowl; brush remaining flour into bowl through hole in lid

Watching through the hole in the lid, mix just until ingredients form into a dough

Remove from TM bowl; divide dough into two and wrap with plastic

Chill for about 30 minutes, then roll tablespoon sized portions into 30 balls

Shape balls into flattened ovals, score a line down the center with a skewer to resemble a coffee bean shape

Place cookies on parchment paper covered baking sheet; bake for 18 minutes or until bottom is a light brown

Remove from oven, and place individual cookies on cooling rack

Scale 200g chocolate into TM bowl; melt by setting time for 5 minutes, temperature at 37 degrees F and speed at 2

Scrape down sides of bowl, as needed; remove melted chocolate into narrow deep bowl for dipping cookies

Dip each cookie halfway into melted chocolate; sprinkle chocolate with instant coffee powder and 24K gold leaf shards

Place on parchment paper to set; store in air tight plastic container

When dipping second batch of cookies, melt remaining 100g of chocolate with the leftover chocolate

Preheat oven to 325 degrees F

Cream the butter and sugar until well combined; add coffee and vanilla to combine

Sift flour and salt over wet ingredients, mix on low until dough forms

Divide dough into two and wrap with plastic; chill for about 30 minutes

Roll tablespoon sized portions into 30 balls; shape each into flattened ovals, score a line down the center with a skewer to resemble a coffee bean shape

Place cookies on parchment paper covered baking sheet; bake for 18 minutes or until bottom is a light brown

Remove from oven, and place individual cookies on cooling rack

Melt 200g chocolate; remove melted chocolate into narrow deep bowl for dipping cookies

Dip each cookie halfway into melted chocolate; sprinkle chocolate with instant coffee powder and 24K gold leaf shards

Place on parchment paper to set; store in air tight plastic container

When dipping second batch of cookies, melt remaining 100g of chocolate with the leftover chocolate