A sprinkling of coarse salt on these cookies complements their deep chocolate flavor. Mix the dough the night before you want to bake the cookies and store it in the refrigerator so that it’s firm enough to handle. 

6 oz. semisweet chocolate, chopped
6 tablespoons unsalted butter, cut up
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 (12-oz.) bag Hershey’s Special Dark Chocolate Kisses
Coarse salt for sprinkling

1. Heat oven to 325°F. Line baking sheets with parchment paper.

2. Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl should not touch water), stirring occasionally. Remove bowl from saucepan; cool to room temperature.

3. Whisk flour, cocoa, baking powder and 1/4 teaspoon salt in medium bowl. Beat eggs, sugar and vanilla in large bowl at medium-high speed 1 minute or until smooth and lightened in color. At low speed, beat in melted chocolate mixture until blended. Stir in flour mixture until blended. Cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating.)

4. Place powdered sugar in small bowl. Roll 1 tablespoon dough per cookie between hands into 1-inch ball (use disposable gloves or spray hands with cooking spray to avoid sticking). Roll each ball in powdered sugar. Place 3 inches apart on baking sheets.

5. Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 Kiss on top of each cookie; press lightly into cookie. Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted).

6. Remove from oven; sprinkle Kisses with coarse salt. Cool on baking sheet on wire rack 1 minute. Carefully place cookies on rack; cool completely.

6 dozen cookies

PER COOKIE: 75 calories, 3.5 g total fat (2 g saturated fat), 1 g protein, 12 g carbohydrate, 15 mg cholesterol, 220 mg sodium, .5 g fiber