These Double Chocolate Blossom Cookies are soft and slightly fudgy with rich chocolate flavor and rolled in sugar with a Hershey's kiss pressed right in the middle and then dipped and drizzled with dark chocolate. They are a chocolate-lover's version of peanut butter blossom cookies, so what's not to like? These cookies have a perfect combination of chocolate and more chocolate (haha!). They are very attractive and fun to serve around the holidays. If you love blossom cookies, try my more traditional Marble Peanut Butter Blossom cookies and Chocolate Mint Blossom Cookies too!
WHY YOU WILL LOVE THIS RECIPE
- Rich double chocolate flavor - these cookies have a rich buttery chocolate flavor from cocoa powder in the cookie dough and then melted chocolate drizzled on top as well as coating the bottoms.
- Chocolate cookie dough - the peanut butter cookie dough gets a chocolate makeover with dark Dutch process cocoa powder.
- Soft and chewy texture - this recipe yields soft cookies that are slightly chewy with the sugar coating on the outside
- Hershey's kiss in the middle - a classic creamy Hershey's milk chocolate kiss gets pressed right into the center of each cookie while they are still warm so that they stick and set right in.
INGREDIENTS
- Butter - in this recipe, you can use salted or unsalted butter, but if you choose unsalted then I recommend doubling the added salt to ½ teaspoon. I like to use salted butter because it adds another level of richness to complement the peanut butter.
- Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy edges and you will also need sugar for rolling the cookie dough.
- Brown sugar - I highly recommend dark brown sugar for this recipe as it has twice as much molasses as light brown sugar and will make a big difference to the flavor. It will also make the dough more acidic which means it will react more thoroughly with the baking soda so that you won't be left with a soapy taste (a defect I find common in many chocolate chip cookie recipes)
- Egg - one whole egg will set the cookie dough. It's the perfect amount of moisture to make these cookies chewy and not cakey.
- Pure vanilla extract - vanilla is essential to enhancing the taste of chocolate. I like this Madagascar Bourbon Vanilla extract.
- Salt - don't leave out the salt! It really elevates the rich buttery taste and balances the sweetness.
- All purpose flour - regular unbleached all-purpose flour makes the best cookies in my opinion.
- Cocoa powder (I prefer this one) - you can use Natural or Dutch cocoa powder. Note that natural cocoa (like Hershey's cocoa) will give them a lighter color.
- Hershey's Kisses - grab a pack of Hershey's kisses and unwrap one for each cookie. Press a kiss right into the warm cookie after it comes out of the oven. It will melt slightly so it sticks and sets into the cookie.
STEP BY STEP INSTRUCTIONS
- STEP 1). Beat together butter and sugar. You can use an electric stand mixer, a hand mixer or do this by hand with a spatula. You want to beat the butter, sugars and honey until slightly pale and a bit fluffy, but not overly creamed. It will still look like a thick paste or damp sand and this will leave us with chewy cookies. Over-mixing at this point would make more crumbly cookies.
- STEP 2). Beat in egg. Add the egg and vanilla and beat until well incorporated and smooth.
- STEP 3). Combine dry ingredients. Blend flour, cocoa powder baking soda, baking powder and salt in a separate bowl and whisk it to blend evenly. Sift the cocoa powder first if it is lumpy. Then, add it to the butter mixture and mix it in until evenly combined.
- STEP 4). Chill. Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- STEP 5). Scoop and roll. Scoop up heaped tablespoons of dough and roll the dough balls in sugar to coat evenly. Place them onto prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until puffed and the tops are cracked and lightly golden. Remove trays from the oven and place them on a rack.
- STEP 6). Add the kiss. Press a Hershey's kiss into each cookie while they are still warm.
EXPERT TIPS FOR CHOCOLATE BLOSSOM COOKIES
- Don't skip the salt. The right amount of salt is so important for chocolate cookies so don't leave it out.
- Use regular large size eggs. Large eggs weigh 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookies spread too much.
- Refrigerate the cookie dough for fudgy cookies. Refrigerating cookie dough allows the flour to fully hydrate from the moisture of the egg so the cookies will be thicker without having to add more flour.
RECIPE FAQ
Chilling this cookie dough is so important to make thick cookies that puff up but you can also bake them right away with success. They may just spread slightly more.
If your cookies spread too flat, then it could be that you made the dough balls too big or that there is too much baking soda, or too little flour. They will also spread more if the oven is fully preheated and they bake too slowly.
To freeze these cookies and have a stash during the holidays, simply place them in a resealable freezer bag and freeze for up to 3 months. Note that you will see some blooming (a powdery white film) on the chocolate kisses once thawed as the temperature changes will cause the fat in the chocolate to crystallize at the surface.
The most common reasons for dry cookies are: 1) adding too much flour and, 2) over-baking. Try weighing your flour so that you use the right amount.
Blossom cookies are traditionally peanut butter cookies made rolled into balls and then rolled in sugar before baking. After they are baked, you press a Hershey's kiss into the center of each cookie so the cookie looks a bit like a flower.
STORAGE AND FREEZING
How do I store blossom cookies?
These cookies are best stored at room temperature in an airtight container for up to 1 week.
Can I freeze blossom cookies?
Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 5-10 minutes to thaw.
If you love cookies, check out these recipes!
Chewy Pumpkin Chocolate Chip Cookies The BEST Chewy Pumpkin Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!More cookie recipes
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Video
Double Chocolate Blossom Cookies
Ingredients
- ½ cup 113g unsalted butter softened
- ½ cup 110g light brown sugar
- ⅓ cup 65g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- 1 ¼ cups 180g all-purpose flour
- ⅓ cup 28g cocoa powder (I prefer this one)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup 50g extra granulated sugar for rolling the cookies
- 20 unwrapped Hershey Kisses
- 5 oz 142g dark chocolate for dipping and drizzling
Instructions
- Combine soft butter with both sugars in a large mixing bowl and beat on medium speed for just 1-2 minutes or "cream" by hand with a wide spatula until smooth and slightly fluffy. It doesn't need to be pale and fluffy because that will make these cookies too crumbly. Add egg and vanilla extract and mix until well combined.
- Combine flour, cocoa powder, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly, then add this flour mixture to the butter mixture and fold it in gently until evenly combined. Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Scoop up heaped tablespoons of dough and roll the dough balls in sugar to coat evenly. Place them onto prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until puffed and the tops are cracked and lightly golden. Remove trays from the oven and place them on a rack. Let them cool for 2 minutes, then while the cookies are still warm, press a Hershey's kiss directly into the center of each one. Transfer cookies individually to the rack to cool completely.
- Melt the dark chocolate gently over a double boiler or in the microwave and dip the bottoms of each cookie into the chocolate. Place them onto a tray lined with parchment or waxed paper to set. Then drizzle the tops with more dark chocolate. Let set and then enjoy!
Andrea
SO heavenly and delicious!🤤😩🤎 I'm definitely keeping this in my recipe book to make again and again. I was looking so long for a chocolate blossom cookie with no peanut butter, because I just wanted a straight chocolate chewy cookie, and this did not disappoint! I will say I personally didn't put any chocolate on the bottom of the cookie because I felt like it was too much, but that's just me. I'm still obsessed with these cookies! Thank you so much for sharing! 🥰
Shawn
I usually make pb blossoms every year but had to leave out the pb for an allergy in the family and these are amazing. I like them even better!