Chocolate Blossom Cookies
User Reviews
5
Chocolate Blossom Cookies
Description
This recipe combines softened unsalted butter with granulated and brown sugar to create a creamy base, to which eggs and vanilla extract are added. The dry ingredients include all-purpose flour, natural cocoa powder, baking powder, and salt, mixed until fully incorporated. Refrigerating the dough for several hours stabilizes it, which makes it easier to shape and intensifies the flavors.
The dough is rolled into tablespoon-sized balls, coated thoroughly in powdered sugar, and baked until just set. Immediately after baking, a milk chocolate kiss is gently pressed into each cookie center, softening slightly from residual heat. The overall texture is soft with a slight chew, balanced by the sweetness of the powdered sugar and the rich cocoa and chocolate taste.
These cookies are best stored in an airtight container at room temperature and can be enjoyed for up to a week.
Ingredients
- 12 Tablespoons butter softened, unsalted
- 1 ½ cups granulated sugar
- ½ cup light brown sugar tightly packed, or dark brown sugar
- 4 egg large
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup cocoa powder natural
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 2 cups powdered sugar for rolling
- 3 milk chocolate kisses unwrapped, dozen
Instructions
- Combine the butter and sugars in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed.
- Add eggs, one at a time, stirring until completely combined, and then stir in vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to your wet ingredients until completely combined.
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C) and prepare baking sheet by lining with parchment paper.
- Roll dough into 1 ½ Tablespoon-sized balls and roll thoroughly in powdered sugar.
- Transfer to baking sheet and bake on 350F (175C) for 10-12 minutes -- take care to not over-bake.
- Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.
- Allow cookies to finish cooling completely on baking sheet before enjoying.
Notes
- Chill the dough for at least 4 hours or overnight to improve texture and flavor.
- Press the chocolate kiss into the cookie within 1-2 minutes of removing cookies from the oven for best melting effect.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 58mg | 2% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 143IU | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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