Chocolate Chip Cookies with Hershey's Kisses

🧂 Ingredients

• 1 ¾ cup All-purpose flour
• ½ teaspoon Baking soda
• ½ teaspoon Baking powder
• ¼ teaspoon Salt
• ½ cup Unsalted butter

  softened
• ½ cup Granulated sugar
• ½ cup Light brown sugar
• 1 Egg

  large
• 1 teaspoon Vanilla extract
• ¾ cup Hershey’s Dark Kisses

  chopped
• 24 Hershey’s Dark Kisses

  whole, for pressing on top as a garnish

Instructions

• 1 Whisk the dry ingredients (1 ¾ cup All-purpose flour, ½ teaspoon Baking soda, ½
  teaspoon Baking powder, and ¼ teaspoon Salt) in a medium bowl. Set aside.
• 2 Cream ½ cup Unsalted butter , ½ cup Granulated sugar and ½ cup Light brown sugar
  in a large bowl until light and fluffy (about 2–3 minutes).
• 3 Mix in the wet ingredients by beating in 1 Egg and 1 teaspoon Vanilla extract
  until well combined.
• 4 Gradually mix in the dry ingredients until just combined—don’t overmix!
• 5 Fold in ¾ cup Hershey’s Dark Kisses (chopped).
• 6 Chill the dough in the fridge for at least 1 hour (or up to 24 hours for extra
  flavor and texture).
• 7 Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• 8 Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the
  prepared baking sheet.
• 9 Bake for 10–12 minutes until the edges turn golden and the centers are still
  soft.
• 10 Now take 24 Hershey’s Dark Kisses and press one whole Hershey’s Kiss into each
  cookie immediately after baking.
• 11 Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Nutrition Info