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48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates
1/2 cup (1 stick) butter or margarine
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 tablespoon milk
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1. Remove wrappers from chocolate pieces. Heat oven to 350°F.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well.
3. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
4. Bake 10 to 11 minutes or until set. Do not over bake. Gently press chocolate piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
VARIATION: Omit cocoa; add an additional 1/3 cup all-purpose flour.
I like to make these with a Caramel Kiss or Hershey's Caramels. They are delicious right out of the oven.
This is a great cookie for the person who loves chocolate. I made it as one of my Christmas cookies this year and I will make it for years to come.
Not only does this recipe use less butter than a typical chocolate cookie recipe (which I appreciate), it is yummy! I've substituted whole wheat flour and oat flour for the white flour (both in part and completely) and it's been successful. Omitting the chocolate kiss doesn't make the cookie less enjoyable. Omitting the cocoa for a non-chocolate chocolate chip cookie is also tasty. I have not had trouble with a flat-cookie-result with this recipe. It's just a winner for me!
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