Chocolate Espresso Cookies

Combine All-Purpose Flour (1 1/2 cups), Baking Soda (1/2 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1 pinch) in a smaller bowl and whisk it together. Set aside.

Pour the Unsalted Butter (3/4 cup) in a large mixing bowl and stir in the Dark Brown Sugar (1 cup) and Unsweetened Cocoa Powder (1/2 cup).

Add in Molasses (2 Tbsp), Espresso Powder (1/2 Tbsp), Egg (1), and Pure Vanilla Extract (1/2 tsp) next and stir them well.

Finally, slowly add in the dry ingredients into the bowl, stirring as you go until you have a soft dough. Put the bowl in the refrigerator to chill for at least an hour so that it is firm enough to work with.

Once the chilling time is up, preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with either silicone mats or parchment.

Use a 1 1/2-inch cookie scoop to scoop a perfect mound of the dough and smooth it out into a ball. Roll it in the Granulated Sugar (1/2 cup) and place it on the sheet tray. Repeat until the dough is gone, you should get 24 cookies with 12 on each tray.

Bake them for 12 to 15 minutes, until they start to crack and are baked through but still soft.

Let them cool enough to handle, then move them to a cooling rack to finish cooling.

Store them in an airtight container.