Granulated sugar (100 grams/ ½ cup)
Gluten-free flour blend — 2 parts superfine brown rice flour, plus 1 part each superfine white rice flour and tapioca flour by weight — (130 grams / 1 cup)
Unsweetened cocoa powder, sifted (35 grams / ½ cup)
Baking soda (¼ teaspoon)
Kosher salt (¼ teaspoon)
Shortening (95 grams / 8 tablespoons or ½ cup)
Egg (60 grams / 1 extra-large)
Brewed coffee, decaf OK (1 teaspoon)
Vanilla extract (½ teaspoon)
Orange extract (¼ teaspoon)
Walnuts, roughly chopped (60 grams / ½ cup)
Semisweet mini chocolate chips (85 grams / ½ cup)
Coarse sugar, optional (125 grams / ½ cup)
Preheat the oven to 350. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking soda, and salt. Mix in the shortening.
Add the egg, coffee, vanilla, and orange extract. Fold in the nuts and chocolate chips.
Knead until the dough comes together.
Roll the dough into heaping teaspoon-size balls and flatten slightly into 1/4-inch-thick disks. Roll the outside edges in coarse sugar — like rolling a penny on its edges in sand — if desired. Place 1/4 inch apart on the prepared baking sheets.
Bake for 12 to 14 minutes.
Transfer the cookies to a rack and let cool.