Espresso Crinkles

Lightly dust your hands with flour to make it easier to roll the dough into balls. The dough hardens well. Freeze the dough after step 1, defrost in the refrigerator, then proceed to step 2. Powdered sugar gives this cookie an attractive appearance with cracks. Serve with coffee to make it look like espresso.
Spoon the flour into dry measuring cups; flatten with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; whisk to combine. Combine the butter and chocolate in a small saucepan over low heat; cook until the chocolate is melted, stirring constantly. Add the espresso granules to the mold; mix until smooth. Remove from heat. Pour the chocolate mixture into a large bowl; refrigerate 5 minutes. Add the brown sugar, syrup, and vanilla. Add the egg whites, stirring with a whisk. Add the flour mixture to the egg mixture, stirring gently until the mixture is smooth. Cover; refrigerate at least 2 hours or overnight.Preheat the oven to 350 degrees.Roll the dough into 1-inch-thick balls. Roll the balls in the remaining 1/2 cup powdered sugar; place the balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350 ° C for 10 minutes or until the tops are cracked and almost set. Cool the cookies on a baking sheet for 2 minutes or until they are set; remove from the pan. Cool the cookies on a wire rack.