Red Velvet Kiss Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 3/4 cups Brown sugar
  • 3/4 cup Cocoa powder
  • 1 tbsp Liquid food coloring, red
  • 1/2 tsp Salt
  • 1/2 cup Sanding sugar, red
  • 1 cup Semi sweet chocolate chips, Mini
  • 1 tbsp Vanilla

• Dairy

  • 14 tbsp Butter

• Other

  • 1 12-ounce (340g bag Hershey's hugs**, for topping (you can use either the milk chocolate stripped hugs or the red an white peppermint striped ones which are available around the christmas holidays

Found on thecafesucrefarine.com

Description

Ingredients

• 14 tablespoons (198g) butter
• 1 ¾ cups (219g) all purpose flour
• ¾ cup (88g) cocoa powder, (use regular, not the extra dark cocoa)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 ¾ cups (350g) brown sugar, 350g (packed)
• 1 large egg, plus one egg yolk
• 1 tablespoon vanilla
• 1 tablespoon red liquid food coloring
• 1 cup (175g) mini semi sweet chocolate chips
• ½ cup red sanding sugar*
• 1 12-ounce (340g) bag Hersheys Hugs**, for topping (you can use either the milk chocolate stripped Hugs or the red an white peppermint striped ones which are available around the Christmas holidays)

Directions

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, melt 10 tablespoons of the butter in the microwave. Cut the remaining 4 tablespoons butter in to 6-8 pieces, add to the melted butter and stir (this helps to cool down the melted butter so it wont be too hot later when the eggs are added). Set aside.
• In a medium bowl, whisk together the flour, cocoa, baking soda and baking powder.
• Add the brown sugar, vanilla, red food coloring and salt to the melted butter. Stir well to combine. Add the egg and egg yolk and stir until smooth.
• Add flour mixture and stir with a wooden (or sturdy) spoon just until combined and flour is incorporated. Add chocolate chips and mix just until incorporated.
• Put red sanding sugar in a shallow bowl. Roll the dough into balls, about 1½ tablespoons for each cookie. Roll the balls in the sanding sugar until well coated and place on prepared baking sheets.
• Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Be careful not to over bake the cookies or they will be dry. As soon as the cookies emerge from the oven place a Hersheys hug in the center of each cookie. Transfer the cookies to a wire rack to cool completely.