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1
Sift together the flour, cocoa powder, baking powder, baking soda and salt.
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2
In the large bowl of a standing mixer, beat the butter on medium speed until creamy and light in color, about 3 minutes.
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3
Add the sugar in a steady stream, continuing to beat for 2 minutes.
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4
Add the egg, vanilla and espresso mixture.
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5
Continue beating, scraping down the sides of the bowl as needed, then mix in the melted chocolate.
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6
Reduce the speed to low.
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7
Add the dry ingredients in two batches, mixing just enough to combine after each addition.
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8
Divide the dough in two and form into two flattened disks.
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9
Wrap in plastic and refrigerate at least 2 hours.
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10
Heat the oven to 350 degrees.
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11
Line two cookie sheets with parchment paper or silicone mats.
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12
Roll out the chilled dough between two sheets of parchment or wax paper until it is 3/16-inch thick.
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13
Cut into shapes, using cookie cutters of different sizes, or round ones, to use as much dough as possible.
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14
(The dough will not be as good if it is rolled out a second time.)
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15
Transfer cookies to baking sheets, 1/2 inch apart.
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16
Bake for 9 to 11 minutes, rotating the sheets once to ensure even baking, or until cookies look set on top and have a slight sheen.
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17
Remove from oven and wait 2 minutes before transferring the cookies to wire racks to cool.
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18
Frost with royal icing, if desired.
