Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream butter and sugar on medium speed until fluffy and light. Scrape down sides of the bowl. Return mixer to low speed and add eggs and vanilla, mixing until just combined.

With the mixer still running, add flour, cocoa powder, espresso powder, baking soda, and salt. Scrape down sides of the bowl and mix again, if necessary.

Mix together granulated sugar and cardamom in a small bowl. Form cookie dough into ball - about 1/8 c. or 2 Tbs. of dough. Roll each ball in the sugar and set on prepared baking sheets. Bake for 8-10 minutes, rotating cookie sheets halfway through. Remove from oven and allow to cool for 5 minutes before transferring to a wire baking sheet to cool completely.