Place a medium-sized heat-safe bowl over a medium-sized saucepan with 3-4 inches of simmering water on low heat. You can also use a double boiler. Add chocolate, butter, and espresso powder to the bowl.

Stir chocolate constantly until smooth and melted.

Remove chocolate from heat, and add ¾ cup granulated sugar and brown sugar. Mix until smooth.

Whisk in the eggs and vanilla.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Fold the dry ingredients into the wet until just combined.

Cover the bowl with plastic and let chill in the fridge for 20-30 minutes.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Place granulated sugar and powdered sugar in two separate small bowls.

Using a medium cookie scoop, scoop the dough and roll carefully to create a ball.

Roll the dough balls into the remaining granulated sugar until coated. Then roll in the powdered sugar until heavily coated.

Place cookies 1-2 inches apart on a baking sheet. Bake for 9-11 minutes. Cookies will appear underdone when removed from the oven.

Allow cookies to cool for 15 minutes on the cookie sheet before transferring to a cooling rack.