1Set oven rack in center position and heat to 350 degrees. Line 2 baking sheets with parchment paper and set aside. Place granulated suger on shallow dish and set asie. In meduim size bowl sift together flour, cocoa, baking soda, baking powder, cinnamom and espresso.
2Place 10 tablspoons butter in large bowl, cover and microwave till melted, watching closely to prevent from boiling, about 1 minute. Remove from microwave and stir in remaind 4 Tbs butter till melted. Allow to cool for about 5 minutes.
3In same bowl whisk together butter, brown sugar, vanilla, and salt till smoothe and silky, scraping down sides as needed. Whisk egg and egg yolk together, then whisk into butter and sugar mixture until completely incorporated and smooth. Stir in flour mixture just untill combined.
4Working with 2 tablespoons of dough at a time, roll into ball or use a dough ball scoop, roll into balls and roll in sugar. Place on parchment lined baking sheet. Using bottom of a drinking glass, flatten cookies to 2" in diameter. Sprinkle each sheet of cookies with remianing suger.
5Bake 1 sheet at a time for about 15 minutes or just untill cookies ar slightly puffy and the edges have begun to set. DO NOT OVER BAKE, cookies will look slightly undercooked between cracks. Let cool on baking sheet for 5 minutes the remove to wire cooling wrick. Let cookies cool completely before storing in airtight container.