Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 0.75 cup (150g) granulated sugar
  • 0.25 cup (50g) light brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 0.75 cup (60g) Dutch-process cocoa powder
  • 2 tbsp (16g) cornstarch
  • 0.5 tsp salt
  • 0.5 tsp espresso powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer or using a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high for 3 minutes until the mixture is pale and fluffy.
  3. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and slightly increased in volume.
  4. Sift together the all-purpose flour, Dutch-process cocoa powder, cornstarch, salt, and espresso powder in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together and no streaks of flour remain.
  6. Roll the dough out on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
  7. Place cutouts on prepared baking sheets and bake for 9-10 minutes. The edges should be set but the centers slightly soft.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.