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makes 3 1/2 dozen
Give your sweetheart a tin of these double chocolate cookies for a very special remembrance. You'll not only surprise your sweetheart with chocolate cookies with chocolate candy inside, but you can also convey a loving message with a paper strip tucked inside the foil wrap.
1-1/2 cups (210 grams) unsifted all-purpose flour
1/4 cup (25 grams) unsifted cocoa powder
1/4 teaspoon ground cinnamon
1 1/2 ounces (1/4 cup) toasted hazelnuts, finely ground to yield 1/3 cup
6 ounces (1 1/2 sticks) unsalted butter at room temperature
2/3 cup (130 grams) granulated sugar
1 teaspoon vanilla
42 milk chocolate candy kisses, foil removed
Adjust rack to lower third of oven and preheat to 325 degrees F. Line a large baking sheet with parchment paper.
In a small bowl, blend flour, cocoa powder, cinnamon and ground hazelnuts briefly with a wire whisk; set aside. Using an electric mixer on medium-low speed, cream butter in a large bowl until smooth, about one minute. Increase mixer to medium, add the sugar, then the vanilla and mix until well combined and slightly fluffy. Lower speed, add the flour mixture in two additions, scraping down the sides and combine ingredients thoroughly.
Using two level teaspoons of dough, form a flat disk in palm of hand. Center a candy kiss on the dough disk and bring dough up to cover completely, keeping kiss upright. Pinch dough on top to resemble kiss shape. Space an inch apart on baking sheet.
Bake 12 minutes or until the cookies￼ are no longer shiny, but dull and the bottoms are chocolate brown in color. Don't overbake. Place baking sheet on a wire rack, lift cookies from parchment when completely cool. The cookies' structure remains fragile only while warm.
To make individual kisses, center each cookie on a 5-inch aluminum foil square, bring up edges and twist them to enclose cookie completely. If desired, before twisting the foil, insert a name or personal message on a narrow paper strip for each cookie.