Chocolate Blossom Cookies
Soft, fudgy cocoa cookies rolled in sugar for a light crackle, then topped with a classic chocolate Kiss while still warm. This easy homemade cookie recipe is ready in about 40 minutes and makes a delicious treat for any occasion.
Ingredients
- 32 chocolate Kisses
- 1 cup all-purpose flour 125g
- ½ cup unsweetened cocoa powder 45g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (112g)
- ½ cup dark brown sugar 105g
- ½ cup granulated sugar 100g
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar for rolling (67g)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and unwrap all chocolate Kisses.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, then mix until smooth and fully combined.
- Gradually add the dry ingredients and mix on low speed until a soft dough forms.
- Scoop the dough into 1-inch balls and roll each ball in the remaining granulated sugar until coated.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are set and the centers still look slightly soft.
- Immediately press a chocolate Kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Keep the chocolate Kisses chilled until you’re ready to use them, and wait a few seconds after removing the cookies from the oven before pressing them into the center. This helps prevent the chocolate from melting too quickly. Store cooled cookies in an airtight container at room temperature for up to 5 days.