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rosielapoesie
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I recommend making the dough the day before you want to bake the cookies so that it has time to adequately chill!
In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the eggs and vanilla extract and beat until light, fluffy, and pale in color. This should take 2-4 minutes.
Gently fold in the dry ingredients until fully combined. Then fold in the mini chocolate chips if desired. The dough will be very soft and sticky.
Transfer to an airtight container, or cover tightly, and chill the dough overnight (or a minimum of 3-4 hours).
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add about ½ cup granulated sugar to one small bowl, and ½ cup powdered sugar to a second bowl.
Using a 1 tablespoon cookie scoop to portion the dough, roll into small balls.
Roll each ball lightly in granulated sugar, then generously in the powdered sugar.
Place about 3 inches apart on the baking sheet.
Bake at 350°F for 9-11 minutes or until the edges are fully set but the centers are still soft.
Remove from the oven and let cool on the baking sheet for about 3 minutes, then transfer to a cooling rack to cool completely.