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
Heat oven to 350°F.
Place butter and bittersweet chocolate in bowl. Microwave 1-2 minutes, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
Add 3/4 cup sugar and egg to cooled chocolate mixture; beat at medium speed until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Shape dough into 1-inch balls. Press 1 chocolate candy into each ball; form dough around candy to completely cover.
Place 1/2 cup sugar into bowl; roll balls in sugar. Place 1 inch apart onto lightly greased cookie sheets. Bake 8-10 minutes or until just set. (Do not overbake.) Cool 5 minutes on cookie sheet. Serve warm.
- 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.