Ingredients

The following ingredients have 15 Servings
  • 1 cup white granulated sugar
  • 1/2 cup unsalted butter (room temperature)
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 20-24 chocolate kisses
  • 2 tablespoons white granulated sugar (for rolling the cookies)

Instruction

  • In a large bowl, beat 1 cup of sugar with butter with a hand mixer on medium speed until light and fluffy.
  • Add egg, egg yolk, and vanilla, beat until combined. Stop Ince to scrape the bottom and sides of the bowl with a spatula.
  • In another bowl, stir together flour, cocoa powder, baking soda, and salt.
  • Add flour mixture little by little to the butter mixture, and beat until well combined.
  • Cover the dough and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Divide dough into 20-24 balls, about 1” big. Roll each ball in sugar and place onto a baking sheet covered with parchment paper. Cookies should be 2 inches apart.
  • Bake 9-11 minutes or until lightly browned on the sides.
  • Remove from the oven and cool 2-3 minutes and immediately press a Hershey kiss into the center of each cookie and transfer it to a cooling rack.
  • Cool completely.