3 (1-ounce) squares bittersweet baking chocolate
3/4 cup sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
32 dark chocolate kiss-shaped candies, unwrapped
1/2 cup sparkling sanding sugar or sugar
- To make ahead, shape cookies; roll in sugar. Place in container with tight-fitting lid. Store at room temperature up to 2 hours or refrigerate until ready to bake.
- To reheat baked cookies, place 2 cookies onto microwave-safe plate. Microwave 15-30 seconds or until centers are melted. Do not over heat.