Ingredients:

  • 1.75 cups (210g) all-purpose flour
  • 3 tbsp (15g) unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1.5 tsp red food coloring
  • 0.5 tsp white vinegar
  • 0.33 cup granulated sugar for rolling
  • 24 Hershey’s Kisses, unwrapped

Instructions:

  1. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl until no streaks remain.
  2. Beat the softened butter and 0.75 cup sugar in a large bowl until light, fluffy, and pale.
  3. Mix in the egg, milk, vanilla, food coloring, and vinegar until the mixture is a bright, uniform crimson.
  4. Gradually add the flour mixture to the wet ingredients. Mix on low until a soft, sticky dough forms.
  5. Cover and refrigerate for at least 30 minutes until the dough is firm enough to roll.
  6. Preheat to 350°F and line your baking sheets. Unwrap all 24 Hershey's Kisses now.
  7. Form 1 inch balls, then roll each in the 0.33 cup sugar until completely encrusted in crystals.
  8. Place balls 2 inches apart. Bake for 10 minutes until the edges are set but the centers are still soft.
  9. Immediately press a chocolate kiss into the center of each hot cookie until the cookie edges crack slightly.
  10. Let them sit on the pan for 5 minutes, then move to a wire rack until the chocolate is firm again.