Whisk together flour, cocoa, baking powder, salt, and coffee granules.

Cream butter and sugar

Beat softened butter and brown sugar until light and fluffy (~2–3 min).

Add egg, egg yolk, sour cream, vanilla, and orange zest; mix until smooth.

Gradually fold dry ingredients into wet until just combined. Dough should be thick, slightly sticky, but firm enough to hold shape.

Shape into a disk or log, wrap in parchment, and chill for 1–2 hours.

Roll out slightly (or slice log) to ~½ inch thick.

Use cookie cutters: stars, trees, or circles.

Place on parchment-lined sheet. Cookies will not spread.

Bake 11–13 minutes until edges are set but centers look soft. Do not overbake — cookies firm up as they cool.

Melt chocolate (add 1–2 tsp orange juice if desired).

Dip half of each cookie and let set. Sprinkle a little orange zest if desired.

Whisk together flour, cocoa, baking powder, salt, and coffee granules.

Beat softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Add egg, egg yolk, sour cream, vanilla, and orange zest one at a time while the mixer is on low speed. Mix until smooth.

Gradually fold dry ingredients into the wet mixture until just combined. Dough should be thick, slightly sticky, but firm enough to hold shape.

Shape into a disk or log, wrap in parchment or plastic wrap, and chill for 1–2 hours.

Roll out slightly (or slice log) to about 1/2" or 3/8" thickness, depending on what you prefer.

Use cookie cutters: stars, trees, or circles if you have neither option. Lightly flour the cutter before cutting out shapes. If the dough sticks to the counter, that's normal, just keep rolling and add a little bit of flour to your work surface as needed.

Place on parchment-lined sheets that are greased with cooking spray. Make sure you bake the cookies while they're cold. This way, they won't spread. If they warm up in your kitchen, just put the pan in the freezer for 5-10 minutes.

Melt the chocolate in a bowl over a pot of boiling water or just microwave on medium power for 20-second increments, stirring in between, doing this until fully melted. Once it's fully melted, add the fresh orange juice (optional). (add 1–2 tsp orange juice if desired).

Dip half of each baked cookie into the chocolate and let it set. Sprinkle a little orange zest as garnish if desired. Enjoy!