Make ahead tip: Cookie dough can be made in advance and kept refrigerated for up to one week or frozen for up to one month.
Preheat the oven to 350 degrees Fahrenheit. Line two or three large baking sheets with Silpat or parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
Using a mixer, beat margarine and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture 1/2 cup at a time. If dough seems too dry to scoop, add 1 to 2 tablespoons water. Stir in chocolate chips.
Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve.