Brew a double espresso and set it aside.
Melt ½ cup Unsalted Butter in a saucepan.
½ cup Unsalted Butter
Separately mix 2 ¼ cup All-purpose flour, 1 teaspoon Baking Powder, ¼ cup Unsweetened Cocoa Powder, and ½ teaspoon Salt in a mixing bowl.
2 ¼ cup All-purpose flour, 1 teaspoon Baking Powder, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Salt
Whisk the melted butter, ¾ cup Brown sugar, and 2 teaspoon Vanilla Sugar with a hand mixer until you get a creamy texture.
¾ cup Brown sugar, 2 teaspoon Vanilla Sugar
While stirring, add 2 Medium-sized eggs one by one and, finally, 3 tablespoon Espresso
2 Medium-sized eggs, 3 tablespoon Espresso
Stir in the flour mixture.
Chill the finished dough in an airtight container for 2 hours.
Preheat the oven to 356 °F// 180 °C top/bottom heat and prepare 1-2 baking sheets with parchment paper.
In two separate bowls put ¼ cup Granulated Sugar in one and ½ cup Powdered Sugar in the other to roll the cookies.
¼ cup Granulated Sugar, ½ cup Powdered Sugar
Shape the dough into balls (13 large or 26 small) using a cookie scoop.
Roll the balls first in the caster sugar and afterward in the powdered sugar.
Place the balls on the prepared baking sheets.
Bake for 12 or 20 minutes on the middle rack (depending on their size), and let cool completely after baking.
Store the cookies in an airtight container to keep them chewy.