Chocolate Kiss Cookies

These cute little Chocolate Kiss Cookies are rich, decadent, and easy to make. The chocolate cookie base is soft, moist, and chewy, and the top Chocolate Kiss is a blast of buttery chocolate in your mouth.

About These Cookies

• This cookie recipe comes together quickly, and there is no need to chill the cookie dough.
• The cookie dough needs simple ingredients: Chocolate chips, Butter, Granulated and Brown Sugar, Egg, All-Purpose Flour, Cocoa Powder, Baking Powder, Salt, Vanilla extract, and Hershey's Kisses.
• Yes! This recipe calls for both cocoa powder and melted chocolate. Melted chocolate softens the cookie texture, giving it a richer chocolate flavour.
• We need Granulated sugar as well as Brown sugar. Brown sugar adds moisture to the cookies and makes them super soft. We need granulated sugar to roll the cookie dough balls before they go into the oven.
• As far as the chocolate kisses go, feel free to use dark or milk chocolate. You can use different kisses depending on the season and what you are baking. For instance, use peppermint flavour for your Christmas Kiss cookies.

How To Make Chocolate Kiss Cookies

• Melt the chocolate chips in the microwave in 20-second intervals and stir the chocolate chips in between. Let the chocolate cool down.
• Start creaming the butter with both sugars. Take your time to cream the butter, which is a crucial step in making the cookie dough. This may take about 3-4 minutes.
• Add in the egg and vanilla extract and mix well.
• Incorporate the melted chocolate and scrape the bottom of the mixing bowl to make sure everything is well-mixed.
• Sift all dry ingredients, including cocoa powder and add them to the butter mixture in two passes and gently mix everything. Stop mixing when you do not see any trace of dry ingredients.
• Preheat the oven to 350F and line the baking sheets with parchment paper or baking mat.

• Use a large ice cream scoop to make small dough balls, about 30 grams each. Roll the cookie balls in the granulated sugar.
• Place them on the lined sheets and leave one inch of space between them. These cookies will spread too much.
• Bake them for 8 to 10 minutes. Leave them on the baking sheet for 3-4 minutes, then gently press a chocolate kiss in the center of each cookie. They will crack on the sides a bit, and that is okay.
• Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.

See more related posts here;

Mini Peanut Butter Cup Cookies,

M&M Chocolate Chip Cookies,

Monster Chocolate Cookies

Storing: Keep These Cookies in an air-tight bag, in the fridge for One week

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe