Recipe adapted slightly from Bake at 350. Makes 40-50 cookies.
2 1/2 c. flour
1/2 c. cocoa powder
1 tsp instant espresso powder
1 c. (2 sticks) salted butter, at room temperature or slightly softened in microwave
1 c. sugar
1 egg
1 tsp vanilla
Whisk together flour, cocoa powder, and espresso powder in a medium bowl. In a large bowl, beat together softened butter with sugar until the mixture is light and creamy. Beat in the egg until fully combined, then beat in the vanilla.
Add the flour mixture to the butter mixture in 3 additions, fully incorporating the flour into the butter between each addition. The dough will appear somewhat crumbly, but should stay together when pressed into a ball. Press the dough into two disks, then wrap these in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Lightly flour your work space and a rolling pin, and roll out one of the disks of dough to about 1/4 inch thickness. If the dough is cracking or not staying together, knead with your hands until it is smooth and workable. Cut out as many cookies as you can from the dough, then press back into a ball and roll out again. Repeat until all dough is used. Bake cookies for 7-8 minutes, then remove to a cooling rack. Frost and decorate once fully cooled.
