Consisting of a rich and fudgy chocolate cookie rolled in sugar and topped with a Hershey chocolate kiss, each bite of these chocolate blossom cookies is pure deliciousness!
Author:Winnie Reeves
Prep Time:30 Minutes (Not Including Refrigeration Time)
In a large mixing bowl, whisk the flour, baking powder, cocoa powder, and salt.
In the bowl of a stand mixer or with a hand-held electric mixer, cream the butter, brown sugar and 1/2 cup (100 g) of granulated sugar at medium high speed for 4-5 minutes. The resulting butter-sugar mixture should be fluffy in appearance with a light tan color.
Beat in the vanilla extract followed by the egg and milk into wet mixture until egg and milk are fully incorporated, about 30-60 seconds.
Reduce mixer speed to low and mix dry ingredients into wet batter at low speed just until chocolate blossom cookies dough starts to form into a ball. Take care to not overmix dough.
Tightly wrap the top of mixing bowl with plastic wrap and refrigerate chocolate blossom cookies dough for 3-4 hours or overnight.
Preheat oven to 350F (180C). Line two large baking sheets with parchment paper/silicone baking mats. Alternatively, cookies may be baked in batches with one large baking sheet.
Place remaining granulated sugar in a small mixing bowl.
Scoop chilled cookie dough into 1 tablespoon balls and roll scoops into a smooth ball between the palm of your hands. (If you find that chilled dough is too hard to properly scoop, allow dough to rest at room temperature for 10-15 minutes to soften up a bit.)
Working one at a time, coat each rolled ball of cookie dough in remaining sugar so that it is completely covered in sugar. Repeat if needed.
Evenly arrange sugar coated cookie doughs between the prepared baking sheet(s) taking care to not overcrowd the baking sheet(s).
Bake sugar coated cookie doughs for 9-10 minutes, rotating the baking sheet(s) halfway through bake time.
Pull out baking sheet(s) and gently push a Hershey chocolate kiss halfway into the center of each cookie. Return cookies back to oven to bake for an additional 1-2 minutes. Chocolate blossom cookies should have a crackly surface with a fudgy, melty center.
Cool chocolate blossom cookies on baking sheet(s) for 3-4 minutes before transferring to a cooling rack to cool to room temperature. Chocolate blossom cookies may be served warm.
Notes
Chocolate blossom cookies are best the day it is baked but will last 4-5 days at room temperature stored in an airtight container.
Unbaked, frozen sugar coated cookie doughs stored in an airtight, freezer safe container will last 1-3 months in the freezer. Frozen cookie dough does not need to be thawed before baking. Simply increase baking time by 1-2 minutes taking care to not overbake.
To make chocolate blossom cookies gluten free, replace gluten flour with your preferred all-purpose gluten-free flour.