1. Preheat Oven: 350°F

2. In a medium mixing bowl, mix together eggs, oil, sugar and vanilla.

3. Next, add baking powder and flour to the bowl and mix well to combine. Finally, add the cocoa and strong coffee and give it one more good stir (dough should be thick, almost like bread dough).

4. Knead the dough until smooth.

5. Flour a rolling pin and roll out to roughly 1/8 inch thin on a floured board.

6. Using a round cookie cutter or a drinking glass with a wide opening, cut out circles (use the scraps to make cookies as well, just keep forming into a large ball and rolling out thin and repeat process until dough is done).

7. Drop a handful of chocolate chips (should be roughly 10 chips or more) into the center of each circle.

8. Have a glass or small bowl of a little bit of cold water near by so that you can dip your fingers in to help fold the dough into three sides over the filling forming a triangle (water acts as a glue to the dough and will help edges stick).

9. Bake at 350°F for 15 minutes on a lined cookie sheet.

10. Once fully cooked, let cool for at least 5–10 minutes. While cooling, place the powdered sugar, peppermint oil and milk into a small bowl and stir until milky consistency.

11. Once the cookies are cool, brush the sugar/oil mixture over the tops.