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Preheat oven to 350 degrees F.
We bake on our favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
Beat in coffee baking emulsion and egg, until combined.
In a separate bowl, combine baking powder, salt, flour, cocoa powder and espresso powder. Add to wet ingredient mixing bowl a little at a time.
Mix until thoroughly blended. Dough should be pulling away from the bowl.
Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at ¼" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius! If you prefer thicker cookies, you'll just want to adjust your baking time.
Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
Cool cookies on cookie sheet until firm enough to transfer to cooling rack.