In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of espresso powder, 1 teaspoon of baking powder, and ½ teaspoon of salt until evenly combined.

In a microwave-safe bowl, combine 8 ounces of coarsely chopped semisweet chocolate and ½ cup of unsalted butter. Microwave on medium power in 30-second intervals until melted and smooth.

In a large mixing bowl, beat together the cooled chocolate-butter mixture and 1 cup of light brown sugar until light and fluffy. Add in 2 large eggs, one at a time.

Gradually add the reserved dry ingredients to the chocolate mixture, mixing on low speed until just combined. Fold in 1 cup of semisweet chocolate chips.

Cover the mixing bowl and refrigerate for at least 4 hours, or overnight.

Preheat your oven to 350°F (175°C). Scoop out rounded tablespoons of the chilled dough and roll them into balls. Place them on lined baking sheets.

Bake in the preheated oven for 9-10 minutes until edges are set and slightly browned.

Allow the cookies to rest for about 5 minutes before transferring them to wire racks to cool. Dust with confectioners’ sugar.