Chocolate Kiss Cookies in 25 Minutes

Instructions:

1. Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. Sifting the cocoa here is non negotiable because those tiny lumps of powder are surprisingly resilient and can leave bitter pockets in your finished bake.
2. Cream the softened butter, brown sugar, and 1/4 cup granulated sugar in your mixer for about 3 minutes. Beat until the mixture looks pale and increased in volume. Add the egg and vanilla extract, beating again until the mixture is silky and fully combined.
3. Turn your mixer to low and slowly add the dry ingredients. Mix only until no white streaks of flour remain. Over mixing at this stage develops too much gluten, which will turn your tender treats into bread like rounds. Scoop rounded tablespoons of dough and roll them between your palms into 1 inch spheres.
4. Place the 1/3 cup of granulated sugar in a shallow bowl. Roll each dough ball in the sugar until it is completely encrusted. This layer is what gives the cookie its characteristic sparkle and prevents the dough from sticking to your hands during the final shaping.
5. Space the balls 2 inches apart on your prepared sheets. Bake for 10 minutes until the surfaces have just begun to crack and the edges feel set to the touch. While they bake, unwrap your chocolate kisses. Remove the cookies from the oven and let them sit for exactly 2 minutes.
6. Gently but firmly press a chocolate kiss into the center of each warm cookie. Press until the edges of the cookie crack slightly. The heat from the cookie will soften the bottom of the chocolate, creating a permanent bond as it cools. Allow them to cool completely on the pan so the chocolate can re set.