Today’s cookies were baked in honor of our friend Stephanie, who went to Hawaii and brought us back a giant bag of Macadamia Nut Hershey’s Kisses. Did you even know that such a Kiss existed? I had no idea, but from what I’ve read you can purchase them in Hawaii and in a few select grocery stores in other parts of the United States. Let me know if you spot them, but rest assured you can still makes these cookies with Hershey’s Almond Kisses.
You could make them with regular milk chocolate Kisses as well, but since milk chocolate is kind of sweet, I recommend adding nuts to counter the sweetness a little.
What I like about this recipe other than the fact it makes a dense, chewy, cookie, is that the dough can be stirred together all in one bowl and there’s no need to bother with a mixer. The downside of the recipe is that the dough needs to be chilled for the best results. You *can* bake it right away, but the texture really improves after a full night in the refrigerator and the cookies will be slightly thicker.
- 1 1/2 sticks (6 oz) unsalted butter
- 2 1/3 cup (10.5 ounces) all-purpose unbleached flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt, plus a pinch
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) tightly packed light brown sugar
- 1/2 cup (100 grams) *lightly* packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 3 ounces semi-sweet chocolate, cut into chunks
- 20 milk chocolate Kisses with nuts, coarsely chopped
- In a small saucepan, melt the butter. Set aside to cool.
- While the butter is cooling, mix together the flour, baking soda and salt.
- In a large mixing bowl, mix together cooled butter and both sugars. Stir in the egg and egg yolk until blended. Stir in the vanilla, then add the flour mixture and stir until blended. Stir in the chocolate.
- Divide batter into 14 to 16 (depending on how big you want the cookies) equal sections and shape into balls. Chill balls overnight or for several hours.
- When ready to bake, arrange balls of dough 3 inches apart on a foil lined baking sheets. Bake in a preheated 325 degree oven for 13 to 15 minutes or until cookies appear set. As soon as you pull them out of the oven, tap the edges inward with a spatula so make the cookies round (they do spread a bit).