Mocha Crinkle Snaps

• 14 cup butter, softened
• 1 cup brown sugar, packed
• 1 egg
• 1 12 teaspoons vanilla
• 2 tablespoons instant coffee granules
• 1 12 cups all-purpose flour
• 2 tablespoons cocoa powder
• 14 teaspoon baking soda
• 14 teaspoon baking powder
• 1 pinch salt
• 14 cup granulated sugar
• 1 tablespoon coarse granulated sugar

1. Line 2 rimless baking sheets with parchment paper and set aside.
2. In a large bowl, beat the butter with the brown sugar until light.
3. Beat in the egg and vanilla until smooth.
4. In another bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
5. Stir into the egg mixture in 3 additions to form a stiff dough.
6. Pour the granulated sugar into a shallow dish.
7. Roll the dough by rounded teaspoonfuls into balls and roll each in the granulated sugar, pressing to coat.
8. Place 2 inches apart on the prepared pans.
9. Using the 2-inch bottom of a glass, flatten the cookies to about 1/4" thickness, dipping the glass into the granulated sugar before pressing each time.
10. Sprinkle with the coarse sugar.
11. Bake in the top and bottom thirds of a 350 degree F oven, switching and rotating the pans halfway through, until the cookies begin to crack, about 9 minutes.
12. Transfer to racks and let cool completely.

butter, brown sugar, egg, vanilla, coffee granules, flour, cocoa powder, baking soda, baking powder, salt, sugar, sugar

Taken from www.food.com/recipe/mocha-crinkle-snaps-445031 (may not work)