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1
Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
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2
Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth.
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3
Let cool slightly.
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4
Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes.
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5
Scrape the chocolate mixture into the egg mixture and beat until incorporated.
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6
Add the flour mixture and beat until just combined.
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7
Refrigerate the dough until firm, at least 2 hours and up to overnight.
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8
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
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9
Put the confectioners' sugar in a small bowl.
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10
Scoop out tablespoonfuls of the dough and roll them into balls.
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11
Refrigerate half the dough balls.
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12
Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through).
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13
Arrange the balls about 1 inch apart on the prepared baking sheets.
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14
Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes.
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15
Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
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16
When the baking sheets are cool, repeat with the remaining dough balls.
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17
The cookies can be stored in an airtight container at room temperature for up to 3 days.
