1cupsanding sugarturbinado sugar or granulated sugar
Beat the butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add the sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in the egg whites and yogurt.
Slow the mixer speed to stir and add flour in 1 cup additions until just blended - do not overmix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.
Meanwhile, preheat the oven to 350 degrees and line a rimmed baking sheets with parchment paper. Scoop balls of dough (I used a 1 1/2 tablespoon size scoop), roll them generously in sugar and arrange on the baking sheets at least 2 inches apart.
Bake cookies in batches about 12 minutes or until the edges are just firm. It's okay to underbake the middles slightly if you like a more chewy center. Cool on the pan for a few minutes before transferring to a rack to cool.