It's been a year since this recipe dropped, and we're still drooling over these cookies.
Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight. Bake cookies until centers are cracked and edges are set, 5–7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.Dough can be made 1 day ahead.
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