Espresso and Lime

0 Preheat your oven to 350°
1 In a large bowl, vigorously whisk 227 grams of room temperature butter with 220 grams of brown sugar and 110 grams of molasses 
2 Add 4 large egg yolks and a teaspoon of pure vanilla extract and whisk until fully combined 
3 Add 250 grams of all purpose flour, 70 grams of cocoa powder, 3/4 teaspoon of salt, 1 teaspoon of baking soda, 1 1/2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/2 teaspoon of cloves and mix until just combined 
4 Spread 1/2 cup of sugar in a shallow bowl
5 Use a greased cookie dough scoop to scoop portions of dough, roll them into a round ball and then roll them in the sugar
6 Place the rolled and coated dough onto a parchment lined baking sheet leaving 2 inches between 
7 Bake in a 350° oven for 11-12 minutes or until they look set and the tops of cracked
8 Transfer the cookies onto a cooling rack and store leftovers in an airtight container