CHOCOLATE BLOSSOM COOKIES
Chocolate Blossom Cookies are soft, chewy chocolate cookies topped with a sweet chocolate kiss. A holiday favourite and cookie platter classic, these treats are rich, fun to make, and perfect for sharing year-round.
Ingredients
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar plus extra for rolling
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 30 chocolate kisses unwrapped
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla and mix until smooth.
Combine:
- Gradually add dry ingredients to the wet ingredients and mix until a dough forms.
Shape and Roll:
- Roll dough into 1-inch balls, then roll each ball in extra granulated sugar.
Bake:
- Place on baking sheet 2 inches apart and bake for 8–10 minutes, or until edges are set.
Add Chocolate Kiss:
- Immediately press a chocolate kiss into the center of each cookie. Cool on the sheet for 2–3 minutes, then transfer to a wire rack.
Notes
Make Ahead: Dough can be refrigerated for up to 2 days. Let soften slightly before baking.
Customisations: Use flavoured chocolate kisses like caramel or mint for variety.
Serving Suggestions: Great for cookie exchanges, gift boxes, or holiday platters.
Storage Tips: Store in an airtight container at room temperature for up to 1 week.
Customisations: Use flavoured chocolate kisses like caramel or mint for variety.
Serving Suggestions: Great for cookie exchanges, gift boxes, or holiday platters.
Storage Tips: Store in an airtight container at room temperature for up to 1 week.