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Whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder together in a medium bowl.
Add the egg, oil, granulated sugar, brown sugar, and vanilla to a large bowl. Use a handheld electric mixer to beat until combined.
Add the dry ingredients to the wet, and beat just until incorporated. Stir in the chocolate chips.
Cover the bowl with plastic wrap and chill for 45 minutes in the freezer or 4 hours in the fridge.
Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner. Put the powdered sugar into a shallow bowl.
Use a 1.5-tablespoon scoop to measure out the dough. Roll the measured dough into balls, and then roll each ball in powdered sugar. Once you’re done rolling all the dough balls once in the powdered sugar, roll them each a second time. Arrange the dough balls on the prepared baking tray.
Bake for 10 minutes. Let the cookies cool for 15 minutes on the tray before removing.
The cookies will be soft and gooey when they first come out of the oven, but they will stiffen to the perfect consistency as they cool.