- 1 cup flour
- 1 teaspoon baking soda
- 1/3 cup unsweetened baking cocoa
- 1/4 teaspoon salt
- 1/2 cup butter
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup granulated sugar for rolling
- 24 unwrapped
Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
Combine flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
In a mixing bowl beat butter on medium speed until light and fluffy, about 2 minutes. Add sugar and brown sugar, mix well. Add egg and vanilla.
Turm mixer to low and add the cocoa mixture. Stir until well mixed and smooth.
Form cookies into 1″ balls and roll each ball in granulated sugar. Note: If dough is soft, refrigerate 30-60 minutes.
Place 1 in apart on prepared baking pans.
Press thumb into center of each cookie, leaving an indentation.
Bake in preheated oven for 10-12 minutes. Remove from the oven and place a Hershey’s kiss in the middle of each cookie.
Cool completely on wire racks.
Saturated Fat: 3g
Vitamin A: 129%