▸ 1½ cups all-purpose flour

▸ ¾ cup unsweetened cocoa powder

▸ 1 tsp espresso powder (like Medaglia D’oro Espresso Instant Dark Roast Coffee)

▸ ¾ tsp baking soda

▸ ½ tsp kosher salt

▸ ¾ cups granulated sugar, divided

▸ ½ cup firmly packed light brown sugar

▸ ½ cup (1 stick) unsalted butter, melted

▸ 1 large egg, at room temperature

▸ ¼ cup aged or spiced rum

▸ 2 tsp vanilla extract

▸ ½ cup powdered sugar, plus more for dusting

1. In a medium bowl, sift together first 4 ingredients. Whisk in salt. In a large bowl, combine ½ cup granulated sugar, brown sugar, butter, egg, rum and vanilla. Whisk until well combined. Using a silicone spatula, fold flour mixture into sugar mixture until dough is uniform. Cover; refrigerate at least 2 hours and up to overnight.

2. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

3. Sift ½ cup powdered sugar into a small bowl. In another small bowl, place remaining ¼ cup granulated sugar.

4. Scoop dough with a spoon and roll into 1-inch balls. Roll each dough ball in granulated sugar followed by powdered sugar. Place dough balls 2 inches apart on one of the prepared baking sheets. Lightly sift powdered sugar over the top. Chill remaining dough balls (probably about half the dough) and coat in sugars just before baking.

5. Bake 1 sheet at a time until cookie edges are set and cracks have formed, about 10 minutes for gooey-center cookies and up to 12 minutes for fully baked but soft cookies. Cool completely on pan. Store cookies in an airtight container for up to 4 days. Makes about 2 dozen.