|All purpose flour||1⁄2 Cup (8 tbs)|
|Unsweetened dutch process cocoa powder||1⁄2 Cup (8 tbs)|
|Ground coffee||1 Teaspoon (Regular Or Decaffeinated)|
|Unsalted butter||2 Tablespoon, softened|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
1. Whisk together the flour, cocoa, coffee, and salt in a medium bowl.
2. With an electric mixer on medium speed, beat the butter, granulated sugar, brown sugar, and vanilla in a medium bowl until fluffy, about 2 minutes. Add the egg white and beat until smooth, 1 minute more. Beat in the flour mixture until evenly blended. Shape the dough into an 8-inch log, and wrap well in plastic. Refrigerate until chilled through, at least 1 hour.
3. Preheat the oven to 350°F. Line two baking sheets with parchment or wax paper.
4. With a serrated knife, slice the log into twenty four 1/4-inch-thick rounds. Arrange on the prepared baking sheets 2 inches apart and bake until firm, 8 minutes (do not over-bake; the cookies will crisp as they cool). Cool completely on a rack. Store in an airtight container for up to 1 week, or freeze up to 2 months.