Chocolate Crinkle Cookies

Set oven rack in middle position. Preheat 325.  Line 2 baking sheets with parchment paper.  Whisk flour, cocoa, baking powder, baking soda, and salt together in a bowl. In a large bowl, whisk brown sugar, eggs, espresso powder, and vanilla together.  Melt butter and chocolate together on stove or microwave at 50% power stirring occasionally until melted.  Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain.  Let dough sit at room temperature for 10 minutes.  Place granulated and confectioner’s sugar in separate shallow dishes.  Make balls of dough (approx. 2 T each). Roll in granulated sugar, then in the confectioner’s sugar. Cover evenly. Space dough balls on prepared sheets, 11 to a sheet.  Bake 1 sheet at a time until puffed and cracked and edges have begun to set, but centers are soft (cookies will look raw between cracks and seem underdone). Bake approximately 12 minutes, rotating sheet halfway through baking. Cool completely on sheet before serving.