Preparation Steps

• Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
• In a large bowl, whisk the melted butter with the granulated and brown sugars until smooth and slightly glossy.
• Add the eggs one at a time, whisking well after each, then stir in the vanilla extract.
• Gradually fold the dry ingredients into the wet mixture with a spatula until just combined; do not overmix.
• Fold in the chocolate chips, scraping the bowl to ensure even distribution.
• Cover the dough and chill in the refrigerator for at least 30 minutes to firm up (up to 2 hours).
• Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
• Portion the dough into rounded 1.25 tablespoon-sized balls (about 1 inch to 1.25 inch). Roll each ball in powdered sugar to coat thoroughly.
• Place the coated balls 2 inches apart on the prepared baking sheets and bake for 9 to 11 minutes, until the cookies are set at the edges and crackled on top.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.