Our latest cookie recipe comes from Dorie’s latest book Baking with Dorie. This espresso, cinnamon and cardamom flavored cookie is rolled into one big cookie. I did not worry about shape or size when I rolled it out but when I went to fit it into my baking pan it did not fit. I trimmed up the edges to fit and no one noticed. This cookie recipe is a little different than most as it calls for cold butter, contains more brown sugar than white, and includes some honey. The giant cookie is chilled for one hour and then baked for 20 to 24 minutes. Most of us loved this cookie but my son did not appreciate all the new flavors, he is a purest and wants a simple chocolate chip cookie. My husband turned his crispy bits into an ice cream sandwich, he gets ice cream into the picture whenever he can. The next day the cookie was much softer but still delicious. I did not make any of the optional drizzles but did use the sanding sugar which we enjoyed.