Chocolate Crinkle Cookies

This chocolate chip cookie with crinkles turns out juicy, very chocolate and almost perfect in every way. Brown sugar and espresso give this cookie a noticeable depth, while granulated sugar and powdered sugar work together to create the perfect crisp. From a chewy brownie-like core to a crunchy crust with creases, these cookies will satisfy all your cravings for decadent desserts. Also, who doesn't love watching sugar-coated dough balls transform right in front of your eyes into lush, crunchy, irresistible cookies? This chocolate crinkle cookie may be a favorite for the holidays, but that doesn't mean we won't enjoy it all year round.
Whisk together the flour, cocoa, baking powder, salt, and baking soda in a large bowl. Whisk together the eggs, brown sugar, melted butter, espresso granules, vanilla, and 1/2 cup granulated sugar in a separate bowl until smooth. Mix the flour mixture with the egg mixture using a wooden spoon; stir until smooth. Cover the bowl and refrigerate; let the dough cool for 1 hour. Meanwhile, preheat the oven to 325°F. Line 2 lined baking sheets with parchment paper.Pour the powdered sugar into a small bowl; in a separate small bowl, pour the remaining 1/2 cup granulated sugar. Shape the cooled dough into 22 balls (1 1/2 tablespoons each). Roll the dough balls in granulated sugar to coat; roll in powdered sugar to coat. Place on prepared baking sheets, 1 1/2 inches apart.Bake the cookies in the preheated oven, 1 baking sheet at a time, until fluffy and crisp, about 12 minutes per baking sheet, turning in the middle of baking time. (The edges of the cookies will look more browned than the middle.) Cool completely on the baking sheets for about 30 minutes.