Ingredients

The following ingredients have 4 Servings
  • 1¼ cups unsalted butter (283 grams, room temperature (2½ sticks))
  • 1 cup granulated sugar (200 grams)
  • 1 cup brown sugar (213 grams)
  • 2 large eggs (100 grams, room temperature)
  • 1 tablespoon pure vanilla extract (12 grams)
  • ¾ cup unsweetened cocoa powder (63 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1¼ teaspoon baking soda (8 grams)
  • 1½ teaspoons espresso powder (4 grams)
  • 1 teaspoon kosher salt (3 grams)
  • ¾ teaspoon coarse sea salt
  • Colorful nonpareils sprinkles (optional, for topping)

Instruction

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute.
  • In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together.
  • Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
  • Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
  • Cover tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours.
  • When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
  • Slice the dough logs into ½-inch thick rounds and place onto prepared baking sheets, 3 inches apart.
  • Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough.
  • Bake for 10 minutes, or until cookies are just set around the edges.
  • Transfer cookies to a wire rack to completely cool.