In the bowl of a stand mixer, cream together the butter and both sugars until smooth.

Add the eggs, one at a time, beating until they are well incorporated before adding another egg.

Pour in the vanilla and espresso powder and mix well.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Slowly add the dry ingredients to the egg mixture, slowly mixing until just combined.  Don’t overmix the dough.

Turn the dough out onto plastic wrap and wrap tightly.  Chill the dough for at least 4 hours or overnight.

To make the cookies:

Preheat the oven to 350 degrees.  

Line a  with parchment paper or a silicone mat.

Use a large cookie scoop or 1 ½ tablespoons of dough and roll into a ball.

Dump the powdered sugar into a shallow bowl and roll each dough ball in the sugar.

Place on the prepared baking sheet and repeat with the remaining dough.  

Bake in the preheated oven for 10-12 minutes.  The cookies will be slightly underbaked.  You don’t want to overbake them.

Immediately press a chocolate kiss into the center of each cookie.