Espresso Snowcaps

1 cup all-purpose flour ½ cup unsweetened cocoa powder 8 tsps. espresso powder 2 tsps. baking powder ¼ tsp. salt ½ cup unsalted butter, softened 1⅓ cup packed brown sugar 2 large eggs 8oz dark or semisweet chocolate, melted and cooled slightly 2 tsps. milk 1 cup powdered sugar for rolling, more or less as needed In medium bowl, whisk together flour, cocoa powder, espresso, baking powder and salt until well mixed. In large bowl of stand mixer, beat butter and sugar until light and creamy, about 2 minutes. Beat in egg until well combined, scraping down sides of bowl as needed. Mix in cooled chocolate. With mixer on low speed, slowly add in dry ingredients. Add milk before dry ingredients are completely combined and beat until well mixed, scraping down sides as needed. Cover and place in freezer 45 minutes or in fridge 4-6 hours or overnight. Preheat oven to 350°F. Line baking sheets with parchment paper. Use small cookie scoop to scoop dough into even rounds of dough. Roll dough in powdered sugar and place on prepared baking sheets, about 2 inches apart. If cookies absorb too much of the sugar by the time they are all on baking sheet and you can see chocolate, roll dough in powdered sugar again before placing in oven. It will create a prettier snowcap. Bake 14 minutes. Let cool on pan 5 minutes. Transfer to wire racks to cool completely.