Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together 1 cup of unsalted butter and 1 cup of light brown sugar until light and fluffy.

Add 1/4 cup of corn syrup, 1 large egg, and 1 teaspoon of vanilla extract; beat until well combined.

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.

Fold in 2 tablespoons of instant espresso powder and 1 cup of mini chocolate chips.

Roll dough into tablespoon-sized balls and coat each ball in cocoa powder.

Place dough balls on the baking sheet, bake for 10 minutes until edges are set.

Cool on the baking sheet for 5 minutes before transferring to a wire rack and dust with powdered sugar.