Using an electric mixer on medium-high speed, beat the unsalted butter and sugar until light and fluffy.
Add in the egg yolk, milk, and vanilla extract. Mix until they are just combined.
To the wet ingredients, toss in the flour, cocoa powder, and salt. Mix till the dough comes together.
Cover with plastic wrap and place the dough in the refrigerator for 2 hours to firm up.
Once chilled, with a 1-inch trigger-release ice cream scoop, portion out the dough. You should get 12 cookie dough balls.
With your palms, roll each dough portion into a smooth ball.
Place the dough balls about 2 inches apart on a baking sheet.
With a ½ tsp measure or your thumb, press down the center of each ball.
Chill the cookie dough balls in the refrigerator for 15 minutes before baking.
Bake the cookies at 350F for 12-14 minutes.
After the cookies are baked and almost cooled, gently press a Hershey Kisses in the middle of each cookie.
Place the cookies on a wire rack to cool before enjoying them.
My name is Wendy and I'm excited to share my favourite recipes that will help you impress with ease. My passion for food started with baking when I was in my teens and has grown to include cuisines from around the world. Each of my recipes is meticulously tried and tested to ensure that they turn out perfect every time.