Kissed Chocolate Cookies (Emily's Eyes)

I wanted to make a cookie using Hershey Kisses without peanuts. I decided on a chocolate base, because Emily LOVES chocolate. I'm calling them Kissed Chocolate Cookies, or Emily's Eyes.

They are for people who like chocolate with their chocolate.

Ingredients:

• 2 cups white sugar
• 1 cups butter (softened to room temperature)
• 3/4 cup unsweetened cocoa powder (about 2.5 ounces)
• 2 egg
• 1 teaspoon vanilla extract
• 11 ounces all purpose flour  (a heavy 2.5 cups)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 50 or so milk chocolate candy kisses (probably a whole ~ 11 ounce bag)

Instructions:

1. In large stand mixer bowl, beat  together sugar and butter until light and fluffy.
   (I used my whisk attachment.)
2. Add eggs and vanilla, then mix well. 
3. Sift flour, cocoa, baking powder, and salt together in a small bowl. 
4. Add dry ingredients to butter mixture in stages, and mix to combine.
   (I switched to the mixing blade.)
5. Scrape sides and bottom of bowl with a spatula as needed.
6. Place dough in the refrigerator for about 30 minutes to firm up.
7.  Preheat oven to 350 degrees F (175 degrees C) during the chilling time.
8. Using a small cookie scoop (about 2 teaspoons), measure out a flat scoop of dough and place 2 inches apart on an ungreased cookie sheet. (They may need the spacing.)




9. As needed, sprinkle the inside of the scoop with a little sugar between cookies as needed so they don't stick too much.
10. Bake one pan at a time for about 10 minutes. (Note: The cooking really worked better one pan at a time. See below for the first attempt example.)
11. Place unwrapped chocolate kiss point side down in the center of each cookie while still hot.

Carole's Notes:

Yes, we both liked them. They are very good. I made two batches, and posted information on the second more successful attempt. The second batch are smaller and more crisp. They stayed round.

The first version were more like alien eyes - I used the large cookie scoop, more butter and less flour in the recipe, and I cooked two pans at the same time. They turned out like this:
   


They also tasted great, and were a softer consistency. Doug liked them enough to suggest I try another batch with an updated recipe to share, and just leave these at home -- he would manage to eat these. He describes them as:

Carole thinks they were too soft. This means that the cookie has the strength of a soft brownie, and when you pick it up it slowly bends down due to gravity tugging at the chocolate drop in the middle. Then it sort of melts in your mouth.

If you actually want to try the first variety, add 1/4  (4 tablespoons) more butter, use 10.625 ounces of flour (2.5 cups lightly spooned in and leveled with a knife), use a larger cookie scoop (about 4 teaspoons), and cook two pans in the oven at the same time. You may have to put them back in the oven for a few extra minutes.

The final recipe is lightly adapted from
https://www.allrecipes.com/recipe/10769/jeannes-chocolate-kiss-cookies and from
http://carolelikesroundfood.blogspot.com/2017/08/betefour-eid-cookies.html