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1
Preheat oven to 375F. Grease baking sheets.
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2
In a medium bowl, sift together the flour, baking Soda, salt, and cocoa powder. Stir with a whisk and set aside.
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3
In a large bowl, Cream the butter on low speed.
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4
Add the sugars and beat at medium speed for 3 minutes.
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5
Add the eggs one at a time, Beating well after each addition. Scrape down the sides of the bowl.
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6
Beat in the coffee, vanilla, and espresso powder (if using ). Beat for 30 seconds.
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7
Carefully add the flour mixture a little bit at a time. Beat well after each addition until everything is combined.
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8
With a large wooded spoon, fold in the chopped chocolate or mini chips.
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9
Cover the dough and refrigerate for at least 20 minutes.
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10
Pour some granulated sugar into a shallow bowl. Use just enough as needed, You can always add more as you go along.
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11
Scoop the dough out into a size equivalent to that of a melon ball scoop. I do not have a melon scooper so I used a heaping teaspoon.
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12
Roll the dough into a ball and then roll the ball into the bowl of granulated sugar.
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13
Place the balls onto the prepared baking sheets.
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14
Bake for 6 minutes. If your cookies are larger then increase the baking time to about 10 minutes.
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15
Remove from oven and allow them to cool for 1-2 minutes before transfering to a plate.
