Chocolate Shortbread Cookies

Step 1
Sift together 2 cups plus 1 tablespoon flour, cocoa powder, espresso powder, and salt; set aside.

Step 2
Beat sugar and butter with an electric mixer in a large bowl until light and fluffy; beat in vanilla. Add dry ingredients in 3 separate additions, mixing until just combined after each addition, until a thick dough forms. Flatten dough into a large disc and wrap in plastic wrap. Chill dough in refrigerator for 30 minutes.

Step 3
Line 2 large cookie sheets with parchment paper.

Step 4
Remove dough from fridge and roll out on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using cookie cutters. Knead any dough scraps back together, re-roll, and cut out more cookies as needed. Place cutouts 1 inch apart on the lined baking sheets, and refrigerate for about 20 minutes.

Step 5
Preheat oven to 350 degrees F.

Step 6
Bake cookies in the preheated oven, 1 baking sheet at a time, until cookies are just set, about 10 minutes. Allow cookies to cool on baking sheet a few minutes before removing to a wire rack to cool completely.