Chocolate cookies with a Hershey's kiss, rolled in sugar, and dipped in dark chocolate. Prepare to eat chocolate!
INGREDIENT
– ½ cup 113g unsalted butter softened– ½ cup 110g light brown sugar– ⅓ cup 65g granulated sugar– 1 large egg at room temperature– 1 teaspoon 5ml pure vanilla extract– 1 ¼ cups 180g all-purpose flour– ⅓ cup 28g cocoa powder (I prefer this one)– ½ teaspoon salt– ½ teaspoon baking soda– ½ teaspoon baking powder– ¼ cup 50g extra granulated sugar for rolling the cookie– 20 unwrapped Hershey Kisse– 5 oz 142g dark chocolate for dipping and drizzling
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INSTRUCTION
Beat soft butter and both sugars in a large basin on medium speed or "cream" by hand with a broad spatula until creamy and slightly foamy, 1-2 minutes.
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Step 1
It doesn't need to be pale and fluffy because these cookies crumble. Egg and vanilla mix well. Mix flour, cocoa powder, baking soda, and salt in a medium bowl. Mix flour and butter carefully. Chill the bowl covered for 1 hour.
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Step 2
Preheat oven to 350°F. Parchment two large baking sheets. To evenly coat dough balls, scoop heaping teaspoons and roll in sugar. On prepared baking sheets, 2" apart.
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Step 3
Bake 9-11 minutes until golden, fluffy, and cracked. Put oven pans on rack. After 2 minutes of chilling, pop a warm Hershey's kiss in each cookie. Set biscuits individually on the rack to cool.
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Step 4
Melt dark chocolate in a double boiler or microwave and dip cookie bottoms. Put parchment or wax paper on pans. Add dark chocolate. After setup, enjoy!