Chocolate Espresso Sugar Cookies

Chocolate and espresso must be a match made in heaven! These cookies are simple and rich all in one bite. Easy to pull together – sure to please. Time to get baking! 

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.