1. In a medium, heat-safe bowl, add the chocolate, butter and espresso and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let
2. the water come to a boil. Stir frequently until melted and smooth. Take off of the heat, add the granulated sugar and brown sugar and mix until smooth. Whisk in the eggs and vanilla.
3. Set aside.
4. In a medium bowl, whisk together the bread flour, cocoa powder, baking powder, baking soda and sea salt. Add this to the chocolate mixture and blend in as few strokes as possible. 5. Wrap tightly and refrigerate for 1 to 2 hours, or until the dough has firmed up.
6. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
7. To make the cookie coating, put the granulated sugar and powdered sugar in separate, shallow bowls to roll the cookie dough in. Roll 1½ tablespoons (21 g) of dough into a ball, plop it into the granulated sugar and cover completely. Don’t shake any off as you want it well coated. Then roll the balls in the powdered sugar.
8. Again, don’t shake off the excess.
9. Place the covered dough balls on the baking sheet, about 2 inches (5 cm) apart from each other. Bake one sheet at a time in the center of the oven for 11 minutes.
10. Don’t overbake...they will be soft and appear underdone when you pull them out of the oven.
11. Let the cookies cool on the sheet for 15 minutes. Then remove the cookies and place on a cooling rack.