2sticks (1cup, 226grams) room temperature, unsalted butter 1/2cup(140grams) tightly packed brown sugar 1cup (200grams) granulated sugar 1/2tbl vanilla extract 1/2tbl almond extract 2eggs room temperature 1tbl espresso powder 2/3cup(70grams) dark cocoa powder 3cups (450grams) all purpose flour 1/2tsp salt 3/4tsp baking powder
Beat butter and sugars, for about 2 minutes, until fluffy, scrape down the bowl. In a small dish bread the eggs, add extract and whisk until egg are broken up. Gradually add egg mixture into the butter mixture, beating well after each addition. Sift together cocoa powder and coffee powder. On low speed add cocoa powder mix, on low speed mix well until combined. In a large bowl sift together flour salt and baking powder. Gradually add flour mix to the butter mix, on low speed in 3 additions. Scrape out all of the cookie dough into a bowl. Knead for 30 seconds until no flour streaks are present. Dough will be soft. Wrap into a plastic wrap and chill for 4 hours or up to overnight. Preheat oven to 375F(190C). Roll the dough between 2 pieces of parchment paper, roll it out to 1/4 thick. Cut out cookies. Place cookies on a baking sheet lined with parchment paper. Small cookies bake in 6-7 minutes. Larger cookies take little longer. Also I use electric oven, gas oven may act little differently and baking time may vary. Cook cookies completely. Decorate as desired. Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 2 months. Decorate cookies as desired with royal icing or other medium that you use.