What I love about chocolate chip cookies (really, they are my requirement) is that they be loaded with chocolate chips, be chewy on the inside, while a bit of a crisp on the outside and they have to be big. You know, they cannot just stay flat, they have to grow! Well, with that being said, the other day I realized I had a bag of Hershey’s kisses so I decided to use them to make a perfect kiss in the middle of my cookie.
I put one on top of each after they were baked and they turned out amazing! Check out what our friends over at Baked by Rachel had to say about these:
“Triple chocolate kiss cookies with a super chocolatey center and crisp sugary coating. A fun cookie for chocolate lovers.”
Oh yes, if you love chocolate, you will adore this cookie!
Ingredients
1/2C unsalted Land O’ Lakes butter, softened
3/4C granulated Domino sugar, divided
1/2C light Domino brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp salt
1 1/2 tsp baking powder
1/4C unsweetened Hershey’s cocoa powder
2oz semi-sweet Hershey’s chocolate, melted
2C Gold Medal all purpose flour
Milk chocolate Kisses, unwrapped
Instructions
Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper. Add 1/4 cup granulated sugar to a small bowl, set aside.
In a microwave safe bowl, melt chocolate in 30 second intervals. Stir after each interval. Repeat until fully melted.
In a large bowl or stand mixer, beat together butter, 1/2 cup granulated sugar and brown sugar until light and fluffy. Mix in egg and vanilla, followed by salt and baking powder. Scrape bowl as needed. Mix in cocoa powder, followed by melted chocolate. Add flour one cup at a time, increasing after each addition. Mix until fully incorporated. If dough is too sticky to work with, chill for 15-20 minutes before continuing.
Using a small cookie scoop, scoop and shape dough into smooth balls. Roll in granulated sugar. Place sugar coated dough balls on prepared baking sheet, spaced 2 inches apart. Bake for 10 minutes. Immediately press an unwrapped chocolate kiss into each cookie. Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set.
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Quick Tip: Once chocolate has completely set, cookies may be stored in an airtight container.
Thanks again to Baked By Rachel for this amazing recipe.