As seen on La Table de Nana
3 cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon espresso powder
1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2/3 cup unsweetened cocoa (I used Hershey’s Special Dark)
Preheat oven at 350°F. Whisk dry flour, salt, baking powder, and espresso powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter with plain or embossed rolling pin. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a silpat- or parchment-lined baking sheet for 11-14 minutes until the edges are firm.
Transfer to a wire rack to cool.