These Chocolate Blossom Cookies are kiss cookies that are taken to the next level! Still sugary and delicious like the original, these chocolate kiss cookies are also rich and decadent! They're a chocolate lover's dream! If that wasn’t enough, they’re also gluten free, nut free, egg free and can easily be made dairy free (vegan)!
In a medium bowl, whisk to combine the 1.5 cups gluten free flour, the ½ cup cocoa powder, ½ teaspoon baking soda and ¼ teaspoon kosher salt.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
In a large bowl of an electric mixer fitted with the paddle attachment or with a large bowl using a handheld mixer, beat the ½ cup unsalted butter or vegan baking stick and 1 cup dark brown sugar until soft and creamy. About 2 minutes.
Then slowly beat in the cornstarch water mixture, 2 tablespoons milk and 1.5 teaspoons pure vanilla extract until all combined. It will look chunky and that’s normal.
Slowly add in the gluten free flour mixture a little at a time and beat until just combined. Use a spatula to scrape down the sides of the bowl and combine again.
Remove dough from bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 1 hour.
When the dough is almost done chilling, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Unwrap all 30 Hershey kisses and set them aside.
Remove dough from the fridge and use a small cookie scoop or use your hands to roll the dough into 1 inch balls.
Pour the ⅔ cup of granulated sugar into a bowl. Drop each dough ball into the sugar and coat completely.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies on the center rack of the oven at 350 degrees Fahrenheit for 8 minutes.Store extra dough balls in the fridge while the rest are baking if they don't all fit. I bake half at a time.
Immediately reshape the cookies (if they spread a bit) when they come out of the oven by using a spatula to push them into a circle shape and place an unwrapped Hershey kiss or vegan chocolate into the center of each cookie.Place the kiss down enough to stick but do not push too hard or the cookie will break apart.
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart.
Repeat this process with the remainder of the dough balls.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate kisses/gems or squares. All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of regular flour (252 grams), packed cups of cocoa powder (58 grams) and 1 tablespoon of milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Freezing Baked Cookies: Freeze completely cooled cookies on a baking sheet lined with parchment paper in a single layer for about 10 min or until frozen. Once frozen, place cookies in a freezer safe airtight container and freeze cookies for up to 2-3 months. To defrost, remove container from freezer and let sit at room temperature until cookies are soft.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.