Those Chocolate Chip Espresso Cookies

•  3/4 cup room-temperature, unsalted butter
  
• 1 1/2 cups sugar
•  2 room temperature eggs
•  2 cups flour
•  1 tsp baking soda
•  2/3 cup dutch cocoa minus 4 tbsp
• 3 tbsp black cocoa powder
• 1 tbsp espresso powder
•  1/2 tsp salt
•  1/2 cup semi-sweet chocolate chips
•  1/2 cup miniature chocolate chips
•  1/4 cups espresso chocolate chips
•  1/16- 1/8 tsp cayenne pepper (depending on your heat tolerance level-or omit entirely) decorative sugar or clear sprinkles

1.  Line a cookie tray with parchment paper.
2.  Cream the butter until it's smooth but not fluffy
3.  Add in the sugar and cream again until very well incorporated
4.  Add in egg, one at a time, until incorporated.
5.  In a large bowl, whisk together the flour, soda, salt, and cayenne pepper.
6.  In 1/2 cup batches, add the dry to the wet, mixing until just barely blended and scraping in between additions.
7. Add in the cocoa powders and espresso
8.  Add in the chips all at once and mix them together.
9.  Use your small scoop to scoop out and roll into a ball each cookie.
10.  Roll into the sugar.
11. Place on the sheet, and bake at 350 degrees for 8 minutes.
12. Once they come out of the oven, immediately lightly "slap" each cookie with a rubber spatula to "deflate" each.
13. Let cool for 2-3 minutes on the parchment before removing to a cooling stand.