Chocolate is near and dear to my heart and when you put it into a cookie three ways, you’ve completely won me over. These Chocolate Cherry Kiss Cookies are made with Hodgson Mill Whole Wheat Pastry Flour, Hodgson Mill Naturally White Flour, dried cherries, white chocolate chips and milk chocolate Hershey’s Kisses®. There’s also cocoa powder in the dough, so chocolate is in every bite of these cookies which makes them the perfect treat for Valentine’s Day or whenever you have a chocolate craving.
Gather some dried tart cherries, white chocolate chips, milk chocolate Hershey’s Kisses®, Hodgson Mill Naturally White Flour and Hodgson Mill Whole Wheat Pastry Flour to begin with. I use Hodgson Mill Whole Wheat Pastry Flour frequently – as evidenced by my rumpled looking bag. The finely ground texture of Hodgson Mill Whole Wheat Pastry Flour allows me to slip it into baked goods relatively unnoticed and with all of the health benefits intact. Knowing my family is made up of cookie monsters, I have no doubt that whole grains will be a part of their day – probably more than once.
As in all good cookies, butter and sugar start things off. Mix them together until well combined.
Next, mix in the canola oil, egg and vanilla. Canola oil is actually a healthy ingredient, so don’t shy away from using it. It’s cholesterol free, low in saturated fat and contains omega-6 fatty acids that have proven heart-health benefits. Plus it keeps these cookies moist and fudgy – very important to us chocolate cookie connoisseurs.
In a separate bowl, whisk together the cocoa powder, salt and both flours. No baking powder or baking soda is necessary for these cookies to do their thing.
Add the flour mixture to the butter/sugar mixture and mix thoroughly.
Stir in the tart cherries and white chocolate chips. Feel free to change the mix-ins for this cookie recipe (like dried apricots, dried blueberries, chopped nuts, dark chocolate chips, etc.), just keep the measurements the same. Refrigerate the dough for about 30 minutes.
Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets and bake in a 350˚F oven for 9-10 minutes or until the edges are just set. The cookies may seem a little underdone on top, but don’t worry, they’ll firm up once they cool. Press one, unwrapped milk chocolate Hershey’s Kiss® on top of each cookie immediately after removing them from the oven. Other flavors of Hershey’s Kisses® would be good on top of these cookies, too – the possibilities with this recipe are endless.
Let the cookies cool on the baking sheets for 10 minutes and then transfer them to a rack to finish cooling. Be careful not to touch the Hershey’s Kisses® on top – they get a little soft on the hot cookies. The kisses will maintain their shape and become firm when the cookies have cooled. A few of mine got misshapen when I transferred them to the rack and just had to be eaten right away so as to preserve the pristine look of the rest of the batch. Happy “accidents” like this happen all of the time in my kitchen.
If you’re looking for a chocolate treat to fix for your sweetie this Valentine’s Day, try making a batch of Chocolate Cherry Kiss Cookies with Whole Wheat Pastry Flour. I love the combination of tart cherries and sweet white chocolate chips mixed together in a fudgy cookie that also contains a healthy portion of Hodgson Mill Whole Wheat Pastry Flour. These cookies are just as delicious without the Hershey’s Kiss® on top, but who doesn’t want a little extra chocolate on Valentine’s Day – not to mention another smooch? Enjoy!
Chocolate Cherry Kiss Cookies with Whole Wheat Pastry Flour
- ¼ cup butter, softened
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup Hodgson Mill Naturally White Flour
- ½ cup Hodgson Mill Whole Wheat Pastry Flour
- ¼ cup unsweetened cocoa powder (not Dutch processed)
- ¼ teaspoon salt
- 2/3 cup dried tart cherries, coarsely chopped
- 2/3 cup white chocolate baking chips
- Approximately 19 Hershey’s Milk Chocolate Kisses®, unwrapped
In a large bowl, mix together the butter and sugars until well combined. Add the oil, egg and vanilla and mix thoroughly. Set aside. In a medium-sized bowl, whisk together the cocoa powder, salt and both flours. Add the flour mixture to the butter/sugar mixture and mix until well combined. Stir in the cherries and white chocolate chips. Refrigerate the dough for 30 minutes. Scoop tablespoon-sized portions of dough out onto parchment-lined baking sheets and bake in a 350˚F oven for 9-10 minutes or until the edges are just set. The cookies may seem a little underdone on top, but will firm up once they cool. Press one, unwrapped milk chocolate Hershey’s Kiss® on top of each cookie immediately after removing them from the oven. Allow the cookies to cool on the hot baking sheet for 10 minutes and then carefully transfer them, so as not to nudge the soft chocolate Kiss® on top, to a rack to finish cooling. Once completely cooled, cookies can be kept in an airtight container for up to 3 days.
Makes approximately 19 cookies.
Adapted from Ellie Krieger, foodnetwork.com
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.