In just under a week I will be heading to Mixed, a food blogger conference in the mountains of Virginia. OXO is one of the sponsors of Mixed and they are asking attendees to participate in an initiative to raise awareness and funds to support the fight against pediatric cancer.
OXO employees host bake sales and OXO matches the proceeds raised which makes them a good cookie indeed. This year alone OXO will donate up to $100,000 towards this very worthy cause.
So, how do I fit into this equation? OXO has asked us to share our favorite original cookie recipe with you, my readers. And I’m also bringing down several dozen to the conference where we will be sharing our cookies and donating money towards the cause. Beating cancer with my spatula. That works for me.
My recipe, Chocolate Espresso Snaps, combines my favorite flavors. Coffee and chocolate. With lots of crinkles and snap, this cookie is just perfect for holiday baked good gifting. It’s a sturdy cookie, but also rich tasting. And did I mention how simple they are to make?
The recipe I’m sharing makes a very large batch. If you are making this just for your family, you might want to cut it in half. But I wouldn’t do that. They are so addicting that you’ll be wishing you made the double batch when you pop that last cookie in your mouth.
Thank you to OXO for supporting the fight against pediatric cancer. Through something as simple as a bake sale, we can all help make a difference in the lives of children afflicted with this disease. For more information on how you can help OXO raise money for this cause, you can visit OXO Good Cookies.
- 3 cups flour
- 1 cup Dutch process cocoa
- 2 Tbsp espresso powder
- 4 tsp baking soda
- 1 tsp salt
- ¾ cup butter, unsalted
- ¾ cup shortening
- 2 cups sugar
- ½ cup brown sugar
- 2 eggs
- ¼ cup white sanding sugar for rolling cookie dough in for decoration
- In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt. Mix and set aside.
- In a stand mixer, cream together butter, shortening, sugar and brown sugar. Add eggs one at a time and mix until combined. Add flour/cocoa mixture by the ¼ cup full until incorporated.
- Scoop dough into 2″ balls and roll in sanding sugar. Bake in a 350º oven for 14 minutes. Allow to cool on pan for several minutes. Transfer to cooling racks and allow to cool completely before storing in an airtight container.