Double Chocolate Blossom Cookies Recipe


Chocolate cookies with a Hershey's kiss, rolled in sugar, and dipped in dark chocolate. Prepare to eat chocolate!


– ½ cup 113g unsalted butter softened – ½ cup 110g light brown sugar – ⅓ cup 65g granulated sugar – 1 large egg at room temperature – 1 teaspoon 5ml pure vanilla extract – 1 ¼ cups 180g all-purpose flour – ⅓ cup 28g cocoa powder (I prefer this one) – ½ teaspoon salt – ½ teaspoon baking soda – ½ teaspoon baking powder – ¼ cup 50g extra granulated sugar for rolling the cookie – 20 unwrapped Hershey Kisse – 5 oz 142g dark chocolate for dipping and drizzling



Beat soft butter and both sugars in a large basin on medium speed or "cream" by hand with a broad spatula until creamy and slightly foamy, 1-2 minutes. 


Step 1

It doesn't need to be pale and fluffy because these cookies crumble. Egg and vanilla mix well. Mix flour, cocoa powder, baking soda, and salt in a medium bowl. Mix flour and butter carefully. Chill the bowl covered for 1 hour.


Step 2

Preheat oven to 350°F. Parchment two large baking sheets. To evenly coat dough balls, scoop heaping teaspoons and roll in sugar. On prepared baking sheets, 2" apart. 


Step 3

 Bake 9-11 minutes until golden, fluffy, and cracked. Put oven pans on rack. After 2 minutes of chilling, pop a warm Hershey's kiss in each cookie. Set biscuits individually on the rack to cool.


Step 4

Melt dark chocolate in a double boiler or microwave and dip cookie bottoms. Put parchment or wax paper on pans. Add dark chocolate. After setup, enjoy!


Step 5

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