This may be a bold statement, but I think this just might be my personal favorite cookie for the Christmas season. These cookies are cakey and fudgey, and so delicious, and I love the hug on top! I like to eat all the way around and save the hug for last… Who’s with me??
The very best part about this recipe is that it includes a few simple modifications from this recipe, which I also make every holiday season, and a whole new and very different cookie is born. I live for stuff like that!
Sadly, baking powder and salt did not show up for the picture… Divas!
- 1 Cup Unsweetened Baking Cocoa
- 2 Cups White, Granulated Sugar
- 1/2 Cup Canola Oil
- 4 Eggs
- 2 Tsp. Vanilla Extract
- 2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 2 Cups All-Purpose Flour
- Sugar (for rolling)
- 72 Unwrapped Hershey’s Hugs
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine cocoa powder, white sugar, and canola oil and stir with a wooden spoon until mixed well.
- Beat in eggs, one at a time, and then stir in the vanilla. The batter will be dark and very glossy at this point.
- Stir in baking powder and salt, and then add flour, about 1/2 cup at a time. The mixture will get very hard to mix; I always ending up mixing by hand.
- At this point, put the dough in the freezer for at least 30 minutes. This is an important step because the dough is extremely sticky; you’ll want it frozen so that you can easily form the dough into balls!
- Line cookie sheets with parchment paper. Roll dough into small balls, about 1 inch, and roll them thoroughly in granulated sugar before placing them on the cookie sheet.
- Bake in preheated oven for 8 minutes. As soon as the cookies come out of the oven, gently push a Hug into the center of each cookie.
Yield: Approximately 5 Dozen Cookies