Chocolate Espresso Sugar Cookies
2 cups all purpose flour
½ cup cocoa powder
1 tsp instant espresso powder
3/4 tsp baking soda
3/4 tsp salt
1 cup butter, at room temperature
1 3/4 cups granulated sugar plus
½ cup for rolling
1 large egg plus 1 large yolk
2 tsp vanilla extract
Preheat oven to 350. Line sheet pans with parchment paper. Combine flour, cocoa powder, espresso powder, baking soda and salt. Beat the butter on medium speed until creamy (about 1 minute). Add sugar and beat until light and fluffy (about 2-3 minutes). Add the egg, yolk and vanilla – beat on low until combined. Add flour mixture and beat on low until combined. Place remaining ½ cup sugar in a medium bowl.
Scoop the dough into 2 tbsp portions and roll each ball in sugar. Place on sheet pans and place in oven. Rotate pan at 7 minutes. Bake until top begins to crackle – about 12-14 minutes. Transfer sheets to wire rack and cool for 5-10 minutes. Then remove cookies and allow to cool completely on wire racks. Store in an airtight container. Makes about 20 cookies.