Combine the dry ingredients. In a separate bowl, cream the butter and sugar and add the remaining ingredients.
Cover the dough with plastic wrap and place it in the fridge for an hour.
Portion and roll the cookie dough balls in sugar, and place them on a baking sheet.
Bake the cookies at 350ºF for 9-11 minutes until puffed up and cracked.
Enjoy a chewy, chocolate espresso cookie with a tall glass of milk, or warm cup of coffee!