Cooking Instructions
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Step 1
In a medium bowl, whisk together
All-Purpose Flour (125 g)
,
Unsweetened Cocoa Powder (45 g)
and
Salt (3 g)
.
Step 2
In a separate bowl (I used my stand mixer) beat
Unsalted Butter (110 g)
on medium-high speed until smooth, about 1 minute. Add
Granulated Sugar (135 g)
and continue beating until light and fluffy, about 2 minutes.
Step 3
Add
Egg (1)
,
Whole Milk (30 mL)
and
Pure Vanilla Extract (5 mL)
; beat on high speed until combined, about 1 minute. Scrape down sides of bowl as necessary until well blended.
Step 4
Slowly add in half of flour mixture, beating on low speed just until combined; add remaining flour mixture and continue mixing just until blended. Cover bowl with plastic wrap and refrigerate for at least 4 hours.
Step 5
Remove cookie dough from fridge 10 minutes before preparing cookies. Preheat oven to 350 degrees F (176 degrees C). Line baking sheets with parchment paper or silpat.
Step 6
Roll dough into one-inch balls, roll in
Sprinkles (130 g)
. Place 2 inches apart on prepared baking sheets. Bake for 10-11 minutes or until cookies are set.
Step 7
Remove from oven and immediately place an unwrapped
Hershey’s Chocolate Kisses (30)
in the center of each cookie while they're still warm.
Step 8
Transfer to a wire rack and cool completely until Hershey Kiss is set and firm.
Step 9
Store in airtight container with parchment paper between layers, in a cool location.
