Chocolate Blossoms

1½ cup unsalted butter, softened 2 cups granulated sugar, plus more for rolling 2 large eggs, at room temperature 3 tsps. pure vanilla extract 2½ cups allpurpose flour 1 cup unsweetened cocoa powder 4 tsps. cornstarch 2 tsps. baking soda ¼ tsp. salt 40-50 Hershey’s Kisses of choice, I used cookies and cream for these Preheat oven to 350°F. Line baking sheets with parchment paper. Place about 1/3 cup granulated sugar in small bowl. Set aside. In large bowl of stand mixer, cream butter and sugar until light and creamy, about 2 minutes. Beat in eggs and vanilla. Add in flour, cocoa powder, cornstarch, baking soda and salt. Mix on low speed until combined, scraping down sides as needed. Use small cookie scoop to scoop dough into even rounds of dough. Roll dough in granulated sugar and place on prepared baking sheets, about 2 inches apart. Bake 8 minutes. Cool on baking sheet 7 minutes. Lightly press a Kiss in center of each cookie. Remove cookies to wire rack to cool completely. Allow Kisses to harden before storing.