Preheat oven to 325F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.

In a bowl stir together flour, cocoa powder, baking soda, baking powder and salt. (Baking soda slows down the spread in the oven.)

In a separate bowl microwave chocolate chips and butter (optionally melted) in short intervals, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted. .

In a bowl whisk sugar, eggs, espresso powder and vanilla extract together.

Add melted chocolate to the mixture and whisk until combined.

Add the flour-cocoa mixture and fold until no streaks of flour are seen. Let sit for 10-15 minutes for the mixture to cool down and harden slightly.

Set two bowls with granulated sugar in one and confectioners sugar in another. Using a #30 Medium Cookie Scoop or a regular scoop, scoop about 2 tablespoons of batter and drop it into the granulated sugar mixture first. Roll around in the sugar, then roll into a ball with hands. Next drop into the confectioners sugar until coated.

Place coated cookie balls onto a baking sheet, about 2 inches apart, 11 per baking sheet. Bake for 6 minutes, rotate the sheet, and baking for another 4-6 minutes, 10-12 minutes total. Cookies should be set around the edges and still soft in the middle. Dont overbake. Err just on the side of underbaked. Remove from the oven and allow to cool before serving.