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1
Beat the butter in a large bowl with a mixer on medium speed until smooth.
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2
Add the granulated sugar and beat until pale and thick, about 5 minutes.
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3
Whisk the egg yolks, vanilla and corn syrup in a bowl, then add to the butter mixture and beat until fluffy, about 2 minutes.
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4
Turn off the mixer and add the flour; pulse, turning the mixer on and off, until just combined.
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5
Transfer half of the dough (about 2 packed cups) to a sheet of parchment paper.
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6
Mix the coffee liqueur and espresso in a small bowl, then add to the remaining dough in the mixer along with the chocolate, pulsing until combined.
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7
Transfer the chocolate dough to another sheet of parchment paper.
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8
Pat each portion of dough into a 10-by-6-inch rectangle and cover with another sheet of parchment paper.
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9
Refrigerate until firm, about 1 hour.
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10
Roll out each portion of dough between the parchment sheets into a 12-by-8-inch rectangle, about 1/4 inch thick.
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11
Peel off the top parchment sheets and carefully invert the lighter dough onto the darker dough.
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12
Run a rolling pin over the dough to press it together.
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13
Refrigerate until firm, at least 30 minutes.
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14
Roll over the dough a few more times to make it slightly thinner, then peel off the top sheet of parchment paper and trim the dough into an even rectangle.
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15
Position the dough with a long side facing you and roll it away from you into a tight spiral, using the parchment paper to help.
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16
(The dough should be just soft enough to roll; chill or let stand at room temperature as needed.)
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17
Wrap the log with the parchment paper and freeze until firm, at least 1 hour.
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18
(The dough will keep in the freezer for up to 2 months.)
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19
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
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20
Slice the log of dough into 1/4-inch-thick rounds; place about 1 inch apart on the prepared baking sheets.
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21
Sprinkle with the raw sugar, if desired.
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22
Bake until the cookies are firm and lightly browned, 15 to 20 minutes.
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23
Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
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24
Store in an airtight container up to 4 days.
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25
Photograph by Steve Giralt
