Let these cookies cool down on a cookie tray. Then, store them in an airtight plastic container at room temperature for up to 3 days. And you are done!
Read all my tips above.
You can make these cookies 2 ways: crinkle cookies (the way I made them) or you can make them in an icebox style (e.g: form the dough into a log, chill it, then slice and bake it).
This recipe will yield about 22-25 cookies but that can vary, depending on how big or small you make them. I like to make them small and bite-sized.
You can make spicy mocha crinkle cookies by adding 1 tbsp chili powder. You can add more or less, depending on your preference.
You can also make chocolate orange crinkle cookies by omitting the espresso powder and adding 1 tsp orange emulsion oil.