Mary Bolsinger | Grayson-Collin EC

These cookies have a firm, slightly crunchy exterior that gives way to a soft, cakelike interior. The harmonious blend of cocoa, cinnamon, cloves and vanilla creates a warm, spiced flavor that’s perfect for the season. Chocolate is complemented by the subtle warmth of coffee, making each bite a cozy experience.

Cookies
2 cups flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 teaspoons vanilla extract
4 tablespoons brewed black coffee, at room temperature
1/2 cup chopped walnuts

Icing
2 1/4 cups powdered sugar
3–4 tablespoons milk
Sprinkles (optional)

1. Cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. In a bowl, sift together flour, cocoa, baking powder, salt, cinnamon and cloves.

3. In another bowl, whisk together eggs and sugar until sugar is dissolved. Stir in olive oil, vanilla and coffee.

4. Add the flour mixture and stir until smooth. Stir in the walnuts.

5. Scoop the dough with a medium cookie scoop. Roll into balls with floured hands. Place on baking sheets about 2 inches apart.

6. Bake 10–12 minutes.

7. Icing: Whisk together powdered sugar and milk until smooth.

8. Dip the tops of cookies into the icing mixture and top with sprinkles.

Makes 4 dozen cookies.