Ingredients
- 2 Cups (260g) Unbleached All-Purpose Flour
- 1/2 Cup (52g) Unsweetened Cocoa Powder
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup (110g) Brown Sugar, Dark or Light, Packed
- 3/4 Cup (150g) Granulated Sugar, Divided
- 1 Large Egg, Room Temperature
- 1/2 Cup (113g) Unsalted Butter, Room Temperature
- 2 Tablespoons (30ml) Whole Milk
- 1 Teaspoon Vanilla Extract
- 30 Hershey’s Chocolate Kisses
Instructions
- In a large mixing bowl, whisk the flour, baking powder, cocoa powder, and salt.
- In the bowl of a stand mixer or with a hand-held electric mixer, cream the butter, brown sugar and 1/2 cup (100 g) of granulated sugar at medium high speed for 4-5 minutes. The resulting butter-sugar mixture should be fluffy in appearance with a light tan color.
- Beat in the vanilla extract followed by the egg and milk into wet mixture until egg and milk are fully incorporated, about 30-60 seconds.
- Reduce mixer speed to low and mix dry ingredients into wet batter at low speed just until chocolate blossom cookies dough starts to form into a ball. Take care to not overmix dough.
- Tightly wrap the top of mixing bowl with plastic wrap and refrigerate chocolate blossom cookies dough for 3-4 hours or overnight.
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