1/2 teaspoon instant espresso powder (optional- I like to add it for a richer chocolatey flavour)
1/2 cup buttersoftened
2/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 cup sugar
3/4 cup powdered sugar (aka icing sugar or confectioners sugar)
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a large bowl, mix together the four, cocoa powder, instant espresso powder, salt and baking soda. Set aside.
In the bowl of your stand mixer, beat the butter and sugars until fluffy (a couple of minutes). Add the eggs and vanilla extract and mix to combine.
Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it).
Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball.
Roll the dough balls in regular sugar first and then in the powdered sugar, being sure to coat them generously. Place the dough balls on the baking sheets, 2 inches apart.
Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.