I enjoy making these cookies during the Christmas season. Mainly because they remind me of my 1970s days, of serving them at church dances. I did a lot of handling of the goodies table back then. But that's what wallflowers did!
One of the things I love about making these is that they bring back memories of my teen years. Mama wasn't big on us kids having chocolate. So we had to get it elsewhere, and these were a favorite at church dances, I suspect because the older kids could pop them in their mouth before smoochin' their honey ;)
- 10 tablespoons (140 g) unsalted butter, room temperature
- ¾ cups (165 g) brown sugar, light or dark, packed
- ¼ cup (50 g) granulated sugar
- 2½ teaspoons vanilla extract
- 1 large egg, room temperature
- 1 egg yolk
- 1½ cups (187.5 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup (50 g) granulated sugar for rolling the cookie dough balls
- 34 Hershey Kisses
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
- Cream the butter and sugars til light and fluffy, about 2 minutes.
- Beat in the vanilla, egg, and egg yolk one at a time until incorporated.
- Add the dry ingredients and mix until just combined.
- Scoop dough using a cookie scoop or a tablespoon. Roll cookie dough balls in granulated sugar until coated.
- Place cookie dough balls about 2 inches apart. Bake 7-9 minutes.*
- As soon as cookies have finished baking, press a Hershey Kiss in the middle of each cookie. Transfer cookies to a wire rack to cool.