These deep chocolate cookies have a white crackle coating. Add 2 teaspoons of espresso powder if you like a mocha flavor.
INGREDIENTS | YIELDS 48 COOKIES
- ½ cup vegetable oil
- 1½ cups sugar
- 3 eggs
- ½ cup Hershey’s Special Dark cocoa
- 1½ teaspoons vanilla
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Confectioners’ sugar
- 48 Hershey’s Kisses, unwrapped
Stir together oil and sugar.
Beat in eggs, cocoa, and vanilla until mixture is smooth.
Whisk flour, baking powder, and salt together; blend into cocoa mixture. Chill overnight.
Preheat oven to 350°F. Line a baking sheet with parchment.
Form dough into 1" balls; roll in confectioners’ sugar to coat. Bake 10–12 minutes.
Immediately push a Kiss on top of each cookie when they come from oven. Cool.
Why Chill the Dough Overnight?
You can often cut corners when chilling cookie dough by putting it in the freezer for thirty minutes or so to save time. This does help make the dough more workable, but allowing the dough to rest overnight allows any gluten in the dough to relax; this creates a more tender cookie. Allowing the dough to chill for a longer period of time also allows the flavors to blend and develop.