The sugar is from the amazing Artisano's in Indianapolis. I don't know if they ship, but their flavored sugars are something as are their other products. I tried the onion sugar sprinkled on some aspargus, drizzled with olive oil and roasted(mmm) and then had to figure out something to do with the espresso sugar I purchased. It's not table sugar mixed with finely ground espresso powder, it's chunky sugar crystals infused with espresso.
I made the recipe up, so there was no telling what the end result in the lab was going to be. I was cooking in a friends kitchen and I promised I wouldn't create too much mayhem. It didn't start well.
First off I broke the spatula.
Me: (walking into living room with object) "Mayhem has begun"
Friend: (laughing) "What!? I've had that spatula 20 years! That spatula survived college parties!! (meaning, that spatula survived pre med students and tequila).
Me: "Well, let me explain scientifically.
Me - "It just, uh. . . broke".
I was forgiven when the first batch came out of the oven.
Soft, crisp just around the edges, a little chewy in the middle, but not too much. Flavored with nutmeg, Vietnamese cinnamon and ginger with the slightly sweet undertone of espresso, and rolled in more crunchy expresso sugar.
A lot of molesses cookies harden into little kevlar pucks on day two. Day two these are still soft. I have a feeling there's not going to be a day three.