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I swapped out the lemon extract in the recipe for fresh lemon juice, using the ratio recommended by the author (1 tablespoon of lemon juice = 1/2 teaspoon of lemon extract).

I used Swiss Miss dark chocolate variety for the cocoa powder. I needed almost 13 minutes of bake time for best results.

I handled my butter the normal way (aka just dropping the two softened sticks into the sugar), and my cookies still turned out like the pictures in terms of dimensions.

I baked mine for nine minutes instead of seven, which is what it took for the cookies to feel set on the sides and soft in the middle. I left them on the baking sheet for maybe another three minutes before moving them to a tray to finish cooling, and they turned out perfectly.

I’m a big fan of coffee, but I absolutely hate the jitters it gives me, so I was excited to make these espresso cookies. They did not disappoint.

These cookies called for a little extra work than normal cookie baking. Because they include pieces of Andes mints and mint Oreos, you need to chop all of those first.