Chocolate Espresso Cookies

So, most of the time I'm not sure the teenager even remembers that I write this blog.  Sure, she sees me tapping away on the laptop, and stretched out flat on my stomach on the grass taking yet another close-up of a peach or a bowl of spaghetti, but most of the time her mind is on all the other things that swirl through teenage minds.  Taylor Swift.  The next episode of Pretty Little Liars.  The best approach for stretching out her curfew (asking Daddy is always the best bet.)

So I was a little surprised to have this conversation last week:

Teenager:  So Mom, where is the blog post about my prom?

Me: Huh?

Teenager: You know...the prom!  You haven't blogged about my prom yet.

Me: Honey, you remember that it's a food blog, right?  Not a prom blog?

Teenager: Mom!  You always figure out how to work pictures of my major life events into the blog.  You aren't going to skip talking about my PROM, are you????

And she does have a point.  As a matter of fact, I remembered that I did a whole long recap of the junior prom last year, so I started scratching my head about how I could connect some recent recipe with my sweet teenager in her pretty senior prom dress.

It would have to be something delicious and sweet, just like her.  

Something special and a little extraordinary and a tiny bit sassy, just like her.

Something CHOCOLATE.  And in this case, chocolate with a little hit of espresso, just enough to give it a little kick of wonderfulness.  A perfect cookie, dusted with a little bit of powdered sugar.  Sweet and special and pretty as a picture.

So here they are, some espresso cookies that are just the right amount of sweet comfort as you watch your baby go off to the prom.  Stay tuned for graduation...now THAT will involve some comfort food.  Sniffle.

 Chocolate Espresso Cookies. from Bake or Break

• 8 ounces semisweet chocolate, coarsely chopped
• 1/4 cup unsalted butter
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 1 & 1/2 cups all-purpose flour
• 2 tablespoons espresso powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• confectioner’s sugar, for garnishing

1. Place chopped chocolate and butter in microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Set aside to cool slightly.
2. Beat brown sugar and chocolate on high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.
3. in a separate bowl, combine flour, espresso powder, baking powder, and salt. Turn mixer on low speed and gradually add flour mixture to chocolate mixture. Beat until smooth. Stir in chocolate chips. Wrap dough in plastic wrap. Refrigerate about 4 hours.
4. Preheat oven to 350. Line baking sheets with parchment paper or silicone liners.
5. Roll dough into 1-inch balls. Place two inches apart on baking sheets. Bake 9-10 minutes, or until browned around the edges. Cool cookies on wire racks. Sprinkle with confectioners’ sugar.

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