Mocha Sugar Cookies

2            cups unbleached, all-purpose flour
2            tablespoons unsweetened cocoa powder
1½         teaspoons baking powder
¾           teaspoon kosher salt
½           teaspoon baking soda
2            tablespoons milk (may use low-fat)
2            tablespoons instant espresso powder
2            tablespoons pure vanilla extract
24          tablespoons (3 sticks) unsalted butter, cut into ½-inch pieces and at room temperature
1½         cups granulated sugar, divided
1            large egg
1            large egg yolk
½           cup coarse sugar for rolling (granulated sugar may be substituted)

Nutritional analysis per cookie:

Calories 119 (46% from fat) • carb. 15g • pro. 1gfat 6g • sat. fat 4g • chol. 25mg • sod. 67mgcalc. 5mg • fiber 0g

Preheat oven to 350°F. Line two baking sheets with parchment paper; reserve.

Put the flour, cocoa, baking powder, salt and baking soda into a small mixing bowl. Whisk to combine; reserve. Put the milk, espresso powder and vanilla extract into another small bowl. Stir to combine; reserve.

Put the butter and sugar into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften, then increase to Speed 5 and cream until very light and fluffy, about 3 to 5 minutes. Scrape down the entire bowl as necessary.

Decrease speed to 3 and add the egg and yolk, one at a time, allowing each to fully incorporate before adding the next. Add the milk mixture and mix until fully incorporated. Scrape down the entire bowl as necessary.

Decrease speed to 2. Add the reserved dry ingredients and mix until just combined.

Using a small cookie scoop (about 1½ tablespoons or a #40 ice cream scoop), scoop out the cookie dough and roll each cookie in the coarse sugar. Place rolled cookies on prepared baking sheets, about 1 inch apart.

Bake in the preheated oven until just set, about 12 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely.