Chocolate Crinkle Kiss Cookies

• 2-1/2 cups White Wheat Flour (all-purpose Ok)
• 3/4 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt (or Any Salt)
• 2 cups Granulated Sugar
• 1-1/4 cup Butter, At Room
• 2 Large Eggs
• 2 teaspoons Vanilla Extract
• 1/4 cups Granulated Sugar, For Rolling
• 40 Chocolate Candy Kisses, Unwrapped (I Used A Cookies & Cream Heart, But You Can Use Anything You Want)

1. Preheat your oven to 350u0b0F (175u0b0C). Prepare your baking pan by lining it with parchment paper.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together and set the dry mixture aside.
3. In a large mixing bowl using a hand mixer (or using a stand mixer), beat together the granulated sugar and butter until it is fluffy. Beat in eggs one at a time and then mix in the vanilla extract. Alternatively you can mix vigorously with wooden spoon. Mix gently to stir in dry mixture until fully combined.
4. Put the 1/4 cup of sugar into a shallow bowl. Shape the cookie dough into about 1 to 1 1/2-inch balls. Gently roll the balls in the granulated sugar. Place them about 2 inches apart on your cookie sheet.
5. Bake them for 8 to 10 minutes or until the edges are starting to get light brown.
6. Remove the pan from the oven and immediately press 1 cookies and cream heart OR chocolate candy Kiss in the center of each cookie. Let them rest directly on the cookie sheet for 2 minutes (to help firm up so they don't fall apart when you remove them) and then remove the cookies gently from cookie sheet to a wire rack. Repeat with the remaining dough.
7. Store in an airtight container for up to a week or freeze in a freezer bag or container for a couple months.
8. Recipe adapted from AllRecipes.com.

white wheat flour, ube, baking soda, kosher salt, sugar, butter, eggs, vanilla, ubc, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-crinkle-kiss-cookies/ (may not work)