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1.
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Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. |
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2.
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Whisk flour, cocoa, baking powder, baking soda, and salt together in a small bowl. |
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3.
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In a large bowl, whisk together brown sugar, eggs, espresso powder and vanilla. Combine chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-3 minutes. |
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4.
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Whisk chocolate mixture into the egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes. |
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5.
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Place granulated sugar and confectioners' sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet. |
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6.
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Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft, about 12 minutes. Rotate sheet halfway through baking. Cookies will look raw between the crack sand seem undergone. let cool completely on sheet before serving. |
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