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Step 1: Cream Butter & Sugar - In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
Step 2: Add Flour & Salt - Gradually mix in the flour and salt until a soft dough forms.
Step 3: Make the Espresso Swirl - In a small bowl, dissolve the espresso powder in hot water. Stir in the cocoa powder until smooth. Take half of the cookie dough and mix it with this espresso mixture. Now you have one vanilla dough and one coffee dough.
Step 4: Roll & Layer the Doughs - Roll out both doughs into equal-sized rectangles, about ¼ inch thick. Place the coffee dough on top of the vanilla dough and gently press together.
Step 5: Roll into a Log - Carefully roll the doughs together into a tight log. Wrap in plastic wrap and chill for at least 1 hour.
Step 6: Slice & Bake - Preheat oven to 350°F (175°C). Slice the dough into ¼-inch rounds and place them on a parchment-lined baking sheet. Bake for 10–12 minutes until the edges are just golden.
Step 7: Cool & Enjoy - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy with a cup of coffee or a glass of milk!