Makes 36-48 cookies
1 cup granulated sugar, divided
2 tablespoons instant espresso powder
3 tablespoons cocoa powder
8 oz unsalted butter, melted
1 teaspoon vanilla
1/4 teaspoon kosher salt
2 sheets frozen puff pastry, thawed but chilled
DirectionsPreheat oven to 425°F .
Whisk together 2/3 cup of sugar, cocoa and espresso powder in a bowl. In another bowl whisk together melted butter, vanilla and salt.
Roll out puff pastry slightly so that it measures 12 X 12 inches then brush top side of each in entirety with vanilla butter. Sprinkle sugar mixture evenly over butter and press it gently into the dough so it sticks. Roll the pastry gently from both ends until the rolls meet in the middle then flip the log upside down so that the rolls are hidden underneath. Repeat with other pastry.
Trim both ends until neat and discard. Cut the logs into 1/3-inch slices. Place the cookies 1-inch apart on the baking sheets and sprinkle with the reserved sugar. Bake, rotating the sheets halfway through, until golden brown, 9-12 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.