Originally published on “Blaise the Baker” August 19th, 2015
I developed this recipe out of greed really. I wanted a cookie that was almost like a brownie, but I wanted them portable, round and topped with a “Hershey Kiss”. While making these, at the very last minute, I decided to roll them in a mixture of unsweetened cocoa powder and sugar… I am so glad I did!
That little powdered crust on the outside of each cookie, really makes for a lip smacking chocolaty treat!
You really do not have to preheat the oven until the cookies are in the refrigerator chilling. Also be sure to wait about 3 minutes for the cookies to semi-cool before topping them with a “Hershey Kiss”. If you do not wait – and put the candy on top of the hot cookie…there will be a melted puddle of chocolate in the center. Which is not really a bad thing, just a bad visually appealing one.
Chocolate Kiss Cookies
2 cups white granulated sugar
1 cup unsweetened cocoa powder
1/2 cup vegetable oil
4 eggs, lightly beaten
2 cups white all-purpose flour
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon instant coffee granules
1/4 cup unsweetened cocoa powder
1/4 cup white granulated sugar
20 “Hershey Kisses” (unwrapped)
Start by combining the white granulated sugar, unsweetened cocoa powder, vegetable oil and eggs together in a large bowl. You can easily do this with a wooden spoon. (Most all of my recipes are made with what the average home cook would have in their kitchen. No need for any fancy equipment, here…)
Next, beat in the white all-purpose flour, baking powder, pure vanilla extract, salt and instant coffee granules. There are really no “order musts” to this recipe. Just so you combine the wetter ingredients with the dry – you do not have to fuss about mixing in baking powder first, then flour…just combine them and mix.
Once the batter is thoroughly mixed, put the batter and bowl into the freezer for about 30 minutes. During this time, you can preheat the oven to 350 degrees F.
Line 2 large baking sheets with parchment paper and set aside.
In a bowl, get ready the 1/4 cup unsweetened cocoa powder and 1/4 cup white granulated sugar. Be sure these two ingredients are mixed together well – might want to consider using a fork to mix.
Once the oven is preheated and the 30 minute freeze time is up, take out the batter and roll tablespoon size dough balls in your hands, dip and roll in the unsweetened cocoa powder and white granulated sugar mix, and place on the prepared baking sheets. Do this until all of the dough is used.
Bake these sheets, one sheet at a time, for 14 minutes.
Remove from the oven and allow to cool for about 3 minutes before topping with a “Hershey Kiss”.
Serve and enjoy!