Berry-Kissed Dark Chocolate Cookies
Ingredients
Scale
Dark chocolate cookie base
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup dark cocoa powder (Dutch-processed preferred)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Topping
- Strawberry Hershey’s Kisses, unwrapped
- Optional: pink sanding sugar for rolling
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix just until combined. The dough should be soft but scoopable.
- Scoop 1 tablespoon portions and roll into balls. Roll in sanding sugar if using.
- Place cookies about 2 inches apart and bake for 8–9 minutes. The centers should look soft and just set.
- Remove from the oven and immediately press a strawberry Kiss into the center of each cookie. Light cracking around the edges is perfect.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.