Ingredients:

  • 1.5 cups All-Purpose Flour
  • 0.5 cup Dutch-process cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 0.5 cup Unsalted butter, softened
  • 0.5 cup Coconut sugar
  • 0.5 cup Light brown sugar, packed
  • 1 Large egg, room temperature
  • 1.5 tsp Pure vanilla extract
  • 0.25 cup Granulated sugar
  • 24 Hershey's Kisses, unwrapped

Instructions:

  1. Preheat to 350°F and line your sheets.
  2. Combine 1.5 cups flour, 0.5 cup cocoa, 1 tsp baking soda, and 0.5 tsp salt.
  3. Beat 0.5 cup butter with 0.5 cup coconut sugar and 0.5 cup brown sugar until pale and fluffy.
  4. Mix in 1 egg and 1.5 tsp vanilla.
  5. Slowly fold the dry mix into the wet until no white streaks are visible.
  6. Cover and refrigerate for 60 minutes.
  7. Form 1 inch balls, then roll them in the 0.25 cup granulated sugar until heavily coated.
  8. Space them 2 inches apart and bake for 10 minutes until the edges are set and tops are cracked.
  9. Remove from oven and immediately press one Hershey's Kiss into the center of each.
  10. Let them sit on the pan for 5 minutes until the chocolate base softens and sticks.