- Combine butter and sugars In a large mixing bowl and use an electric mixer to beat together until light, fluffy, and well-creamed.
- 12 Tablespoons (170 g) unsalted butter,1 ½ cups (300 g) granulated sugar,½ cup (100 g) light or dark brown sugar
- Add eggs one at a time, stirring after each addition to be sure each is fully incorporated before adding the next.
- 4 large eggs
- Stir in vanilla extract.
- 2 teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and table salt.
- 2 ½ cups (313 g) all-purpose flour,1 cup (100 g) natural cocoa powder,1 Tablespoon baking powder,¾ teaspoon table salt
- Gradually add dry ingredients into wet and stir together until completely combined.
- Add mini chocolate chips and stir to distribute.
- 1 cup (180 g) mini chocolate chips
- Cover bowl of dough with plastic wrap and refrigerate for at least 4 hours and up to 3 days.
- When you’re almost ready to bake, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Remove dough from refrigerator and scoop 1 ½ Tablespoon sized ball of dough and roll gently with your palms to create a smooth ball. Roll through powdered sugar to evenly coat the entire ball of dough.
- 1 cup (125 g) powdered sugar
- Transfer cookie dough to prepared baking sheet, spacing cookies at least 2” (5cm) apart. Transfer to center rack of 350F (175C) oven and bake for 9-10 minutes.
- Immediately after removing cookies from oven, gently press one hershey kiss into the center of each cookie.
- 36 candy cane Hershey kisses
- Allow cookies to cool completely on baking sheet before enjoying (note that the hershey kisses will take quite a while to resolidify completely)!
Notes on Storing:
Once cookies have cooled completely and hershey kisses have re-solidified, store in an airtight container at room temperature for up to 5 days.
