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Chocolate Blossom Cookies Recipe

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★★★★★

4.8 from 97 reviews

Delicious and soft Chocolate Blossom Cookies topped with melted chocolate Kisses, combining rich cocoa flavor and a sweet surprise in the center. These cookies are perfect for chocolate lovers and an ideal treat for holidays or any special occasion.

Ingredients

Scale

Chocolate Kiss Topping

  • 32 chocolate Kisses

Dry Ingredients

  • 1 cup all-purpose flour (125 grams)
  • ½ cup cocoa powder (45 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (112 grams), softened but not melted
  • ½ cup brown sugar (105 grams), dark
  • ½ cup granulated sugar (100 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract

Coating

  • ⅓ cup granulated sugar (67 grams) for rolling

Instructions

  1. Preheat the Oven: Preheat your oven to 350℉ (180℃). Prepare cookie sheets by lining them with parchment paper or silicone baking mats. Unwrap the chocolate Kisses and place them in a freezer bag, then freeze to keep them firm.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk thoroughly to combine, then set aside.
  3. Cream Butter and Sugars: In a large bowl separate from the dry ingredients, cream the softened unsalted butter with the brown sugar and ½ cup granulated sugar. Beat until the mixture is smooth and creamy with no lumps of butter remaining.
  4. Add Egg and Vanilla: Mix the large egg and vanilla extract into the butter and sugar mixture until well incorporated.
  5. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the butter mixture. Beat on low speed at first to avoid flour flying, then continue until all ingredients are well combined and you have a uniform cookie dough.
  6. Shape and Roll Dough Balls: Pour the ⅓ cup granulated sugar onto a small plate. Using a spoon or cookie scoop, form dough balls about 1 to 1½ tablespoons each. Roll each dough ball in the sugar coating to cover, then place them approximately 2 inches apart on the prepared cookie sheets for even baking.
  7. Bake Cookies: Bake one tray at a time in the center of the preheated oven. Bake each tray for 8 to 10 minutes, watching closely until the cookies just set on top and show small cracks forming, but are not fully hardening.
  8. Add Chocolate Kiss Topping: Remove the cookies from the oven. Immediately place one frozen chocolate Kiss in the center of each cookie and gently press down to embed it slightly. For best results and to keep the Kiss from melting too much and losing its shape, place the cookie sheet in the freezer for 10 minutes right after adding the kisses.

Notes

  • Measure flour carefully by spooning into the cup and leveling it off; too much flour will dry out the cookies.
  • Use softened but not melted butter for the best texture in the dough.
  • Freezing the chocolate Kisses before topping the cookies helps maintain their shape while baking.
  • You can line cookie sheets with parchment paper or silicone baking mats to prevent sticking and for easier cleanup.
  • Cookies are best enjoyed once cooled but can be stored in an airtight container for up to a week.

Keywords: chocolate blossom cookies, chocolate kiss cookies, cocoa cookies, holiday cookies, baked chocolate cookies

Find it online: https://amayaharis.com/chocolate-blossom-cookies-recipe/