Whisk dry ingredients. In a medium-sized bowl, sift and whisk together the flour, salt, cocoa powder, baking powder. Add instant espresso powder and chocolate chips. Set aside.

Prep your dough. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugar, add eggs and vanilla until creamy and smooth. Scrape down the sides and bottom of the bowl as needed. With mixer set on low speed, slowly add in flour mixture and mix until blended for about 1 minute.

Cover and chill the dough. Cover bowl tightly with plastic wrap and chill 2-3 hours or until firm enough to shape into balls.

Preheat oven to 350 degrees (180°C). Lightly grease 2 baking sheets or line them with parchment paper or silicone baking mats. Pour powdered sugar into a bowl.

Roll the cookies. Remove dough from refrigerator. Using a small ice cream scoop, scoop dough out and shape into balls about 1-inch each. Roll each cookie dough ball into powdered sugar until it is completely covered on all sides. Place the balls 2 inches apart on the prepared baking sheet.

Bake. Bake for 10 - 12 minutes or until they are crackled and puffed. Let the cookies cool on the baking sheet for 3 minutes. With a spatula transfer the cookies to a wire rack, and let them cool until they reach room temperature. Repeat with any remaining batter.