Recipe

• Adjust oven rack to middle position and heat oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper. You will need 3 separate bowls, with the largest being for the wet ingredients.
• In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt together.
• In a large bowl, whisk brown sugar, eggs, expresso powder (if using), and vanilla together.
• In a third (microwave-safe) bowl, microwave chocolate and butter at 50 percent power, stirring occasionally, until melted and smooth, 2 to 3 minutes.
• Whisk chocolate mixture into egg misture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes (no need to cover).
• Spread the granulated sugar in a shallow dish, and spread the confectioners’ sugar in a second shallow dish. Working in batches, drop 2-tablespoon mounds of dough (or use a #30 scoop) directly into the granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat. Space the dough balls evenly on the prepared baking sheets. For standard half-sheets, fit 11 cookies on each tray.
• Bake cookies, 1 sheet at a time, until they are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.