Ingredients for Chocolate Blossoms
- Semi Sweet Chocolate Chips
- Unsweetened Chocolate Squares
- 1 ½ cups granulated sugar
- Butter Flavor Crisco
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- Hershey Candy Cane Kisses
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How to Make Chocolate Blossoms
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a microwave-safe bowl, combine 12 ounces of semi-sweet chocolate chips and 4 ounces of baking chocolate.
- Microwave at 50% power in 1-minute intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
- In a large bowl, cream together 1 cup (2 sticks) of Crisco shortening and 1 ½ cups granulated sugar using an electric mixer on medium speed until light and fluffy.
- Beat in 2 large eggs one at a time, then add ½ teaspoon of salt and 1 teaspoon of vanilla extract.
- Reduce mixer speed to low and gradually add the cooled melted chocolate, mixing until just combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place balls onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until edges are set. Immediately remove from oven and press a Hershey's Kiss into the center of each cookie.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
48g
Fat
19g
Carbs
6g
