Espresso and Lime

0 Use an electric hand mixer to cream together 1 cup of room temperature butter with 3/4 cup of granulated sugar and 3/4 cup of brown sugar until light and fluffy
1 Add 1 large egg, 1 large egg yolk and 2 teaspoons of vanilla extract and mix until creamy
2 Place a mesh sifter over the bowl and add 1 3/4 cups of all purpose flour, 2/3 cup of cocoa powder, 2 teaspoons of espresso powder, 1 teaspoon of baking powder and 1/4 teaspoon of salt into the sifter
3 Gently sift the dry ingredients into the bowl and mix until just combined
4 Place two sheets of plastic wrap onto your counter and divide the cookie dough between the two sheets
5 Roll the cookie dough into logs that are about 2 inches wide and chill the dough until firm (60 minutes in the freezer or 2-3 hours in the refrigerator)
6 Preheat your oven to 350 degrees
7 Unwrap one portion of chilled dough and slice into 1/4” portions for crisp cookies or 1/2” portions for softer cookies
8 Preheat your oven to 350 degrees
9 Place the portions of dough onto parchment lined baking sheets at least 2 inches apart and add sprinkles, if desired
10 Bake the cookies in a 350 degree oven for 8-9 minutes or until the are lightly puffed and feel lightly set
11 Transfer the baking sheets onto a heat proof surface and allow the cookies to cool on the baking sheets for 5 minutes before transferring them directly onto cooling racks
12 Once cooled, dust with confectioners sugar or add frosting, if desired
13 Store leftovers in an airtight container at room temperature