2 3/4 C. all-purpose flour
1/3 C. unsweetened cocoa powder (I used Scharffen Berger natural unsweetened)
1 T. espresso powder
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 C. granulated sugar
1 tsp. salt
1 tsp. vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
4 ounces bittersweet chocolate, finely chopped

Cookie Coating
1/4 C. granulated sugar
1 T. ground cinnamon
1/4 – 1/2 tsp. chili powder, to taste

Sift the flour, cocoa powder and espresso powder together in a medium bowl. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugar, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients in three additions. Mix only until the dry ingredients are incorporated. Mix in the chopped chocolate. Work the dough as little as possible for the best texture. Turn the dough out onto a smooth work surface and divide in half. Working with one half at a time, shape the dough into a log that is about 2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 3 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.) Mix together the sugar, cinnamon and chili powder coating and set aside. Center a rack in the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Working with a sharp, thin-bladed knife, slice the dough into 1/2-inch thick rounds. Gently submerge each dough round in the mixture of sugar, cinnamon and chili powder, turning over a few times until fully coated. Place cookies on prepared baking sheets, leaving an inch of space between them. Bake only one sheet at a time. Keep the second baking sheet of cookies in the refrigerator until ready to bake. Bake cookies for about 15 minutes, until slightly firm to the touch. Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, for about 5 minutes. Note: If the cookies spread a bit, and the edges look ragged, use the appropriate sized round cookie cutter to cut away the edges and even them out while still warm. Gently transfer the cookies to a cooling rack and allow to cool completely. Repeat with the second sheet of cookies. Baked cookies will stay fresh in an airtight container for 2-3 days.