In a heatproof bowl, add chocolate chips and butter. Melt in microwave with 15 seconds interval. Set aside to cool to room temperature.

In another (large) bowl, add sugar and eggs. Using an electric hand mixer, beat until the mixture becomes pale yellow and when you lift your mixer, the mixture falls back and create ribbons. Add vanilla extract and chocolate mixture, and beat until just combined.

In another bowl, add flour, salt, baking powder and espresso/coffee. Add this to the wet ingredients and mix until well combined, making sure not to overmix.

Cover the bowl with cling wrap and keep in the fridge for at least two hours or until firm,

When ready, preheat the oven to 325 F. Prepare baking sheet lined with parchment paper. Set aside.

Scoop out dough (about 1 ½ - 2 tbsp) and form into balls. Roll into powdered sugar, making sure everything is coated.

Place the sugar-coated balls on the prepared baking sheet, leaving 2 inches apart from each other.

Bake the crinkles for about 10-11 minutes or until the edges are slightly firm. Rotate the baking sheet halfway through baking.

Remove from the oven and leave them on the baking sheet for about 2 minutes before moving them to a cooling rack to cool further.

Store in an airtight container.