Design Eat Repeat

0 Preheat oven to 350°F. Prepare a cookie sheet with parchment paper & set aside.
1 In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter [adjustable](½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) [/adjustable]for 2 minutes until light and fluffy.
2 Add the egg [adjustable](1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons)[/adjustable] and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
3 Add in baking soda [adjustable](¼ teaspoon) and salt (¼ teaspoon) [/adjustable]and mix for another 5-10 seconds until combined.
4 Lastly, add dark cocoa powder ([adjustable]½ cup) and all-purpose flour (1 ¼ cups)[/adjustable] and mix on medium until combined.
5 Scoop dough into 2-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, then roll into granulated sugar. Place on cookie sheet and gently flatten each dough ball; this will help them spread instead of be puffy.
6 Bake at 350°F for 8-10 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.Immediately press Hershey Kisses into the center of each cookie.