The word "love" isn't strong enough to describe my feelings for coffee. It's a need, a connection. A relationship. I'm not whole without coffee in my life. It's not about the caffeine, it's about the ritual. In order to truly understand, I have to go back to the beginning.

They say smell is the closest link to memory. It's true. It doesn't matter where I am. It doesn't matter how many years (ok, decades) have gone by. If I smell coffee I'm a little girl again, snuggled in my childhood bed, with the sunlight from the window gently nudging me to wake for school. Flannel pajamas, my stuffed bunny (her name was Flopsy, she was my best friend) tucked under my arm, my sister sleeping in the bed next to me, my brother's bedhead, and the scent of freshly brewed coffee creeping through the halls of our little house. Sometimes the scent was accompanied by my mom's cheerful singing, "Good morning! Good morning! Good morning my friends...!" I honestly can still hear it, our morning wake up call. Our family.

I just described a Folger's commercial. It almost sounds too perfect, but that's how it was. Warm. Cozy. Simple. Happy. Home.

That's when my love affair with coffee began, when I was little girl. My mom always had a big steaming mug of coffee in her hand. It was like an accessory. She even carried a subtle aroma of toasted beans, mostly in the morning, when she'd greet us. I wanted to mirror my mom's every move, and was always pestering her to try a sip. One day, she gave in. I was about 10 years old when she made me my own very cup. She called it "coffee milk." It was far more milk than coffee, and mixed with a very generous serving of sugar. I'm sure she thought I'd cringe at the bitter taste and never ask for more...but she was wrong. I was hooked instantly. Maybe it was the toasty, nutty flavor that tickled all my senses, or maybe it was my first moment of feeling grown up. I've never gone a day without it since.

These cookies combine two of my favorite things together: coffee and chocolate. The coffee enhances the intense chocolate flavor in these soft and chewy morsels. They're not only intoxicatingly decadent, they're stunning to look at. A roll in granulated sugar and powdered sugar just before baking causes a crinkle effect, creating a striking crystallized contrast. I use dutch processed cocoa powder and black cocoa, to give them some drama, but traditional cocoa powder will work as well. They're best enjoyed over a freshly brewed cup of joe.

Some notes for baking:

If you can’t find black cocoa just leave it out. The cookies will still be delicious. I love black cocoa in this recipe because adds a deep, intense chocolate flavor.I use King Arthur Ground Black Cocoa Powder.
Room temperature eggs are extremely important. Chilled eggs will not blend into the butter and cocoa mixture. To get eggs to room temperature allow them to sit out for an hour before baking, or sit them in warm water for 5 minutes.
It's crucial to use high quality espresso powder, not instant coffee or espresso powder. You want an intense coffee flavor. If you have espresso powder that’s been sitting on your shelf for several months, I recommend replacing it.
Rolling the cookies in granulated sugar first, followed by powdered sugar creates a crystallized effect and locks in the moisture and texture of the cookie.

Chocolate Espresso Crinkle Cookies

Makes 2 dozen cookies

4 tablespoons unsalted butter

4 ounces of unsweetened chocolate, chopped

1 cup all-purpose flour

1/2 cup dutch processed cocoa powder

1 tablespoon black cocoa powder

2 teaspoons espresso powder

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups dark brown sugar, packed

3 eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup granulated sugar

1/2 cup powdered sugar

Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.

In a heat safe bowl combine the butter and unsweetened chocolate. Microwave at 50% power for 2 minutes, stirring occasionally, until melted. Set aside to cool to room temperature.

In a medium bowl, whisk together the flour, cocoa, black cocoa, espresso powder, cinnamon, baking powder, baking soda, and salt until combined.

In another medium bowl, whisk together the brown sugar, eggs, and vanilla. Slowly add the melted butter and chocolate mixture and whisk until smooth.

Using a rubber spatula or wooden spoon, add the dry ingredients to the chocolate mixture. Fold to combine until no dry streaks remain. The dough will be soft. Cover with plastic and chill in the fridge for 10 minutes. The dough should be a scoop able consistency.

Pour the granulated sugar and powdered sugar into two separate shallow bowls. Working with 2 tablespoons at a time, drop the dough into the granulated sugar and roll into a ball to coat. Then drop the ball into powered sugar and roll to coat. Place the cookies on the cookie sheets 3 inches apart.

Bake one sheet at a time on the center rack for 11 minutes, rotating halfway through. The edges will look firm and the center soft. Allow the cookie to cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.

Store cookies in an airtight container for up to 5 days.