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Chocolate Blossom Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Chocolate Blossom Cookies are a delightful combination of soft, chewy cookies and a rich chocolate kiss on top. Perfect for holidays or any occasion, these cookies are easy to make and irresistibly delicious.

Ingredients

Units Scale

For the cookies:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/4 cup (25 g) cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For rolling:

  • 1/4 cup (50 g) granulated sugar

For topping:

  • 24 chocolate kisses (e.g., Hershey’s Kisses), unwrapped

Instructions

Prepare the Dough:

  1. Cream butter and sugars:
    • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  2. Add wet ingredients:
    • Mix in the egg and vanilla extract until fully combined.
  3. Combine dry ingredients:
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Form the dough:
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and chill in the refrigerator for at least 30 minutes.

Shape the Cookies:

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Form and roll:
    • Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar until coated.
  3. Place on the baking sheet:
    • Arrange the dough balls about 2 inches apart on the prepared baking sheets.

Bake and Add the Chocolate:

  1. Bake:
    • Bake for 8-10 minutes, or until the cookies are set but still soft in the center.
  2. Press the chocolate kiss:
    • Immediately press a chocolate kiss into the center of each cookie while they are still warm. The cookie will crack slightly around the edges—this is normal.
  3. Cool:
    • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a fun twist, roll the dough in colored sugar for festive occasions.

Find it online: https://recipe.ukfinda.com/chocolate-blossom-cookies.htm