Chocolate Hazelnut Smoochies

I Love The Name of These Cookies!

Giada made these cookies for Halloween and used orange sugar on the tops. I switched it with turbinado sugar and also reduced the amount of white sugar in the recipe. For a little bit of chewiness and crispiness, I added one tablespoon of corn syrup. I really liked them, but I got mixed reviews. Some people loved them and others said they were just so so.

Chocolate Hazelnut Smoochies
adapted from Giada De Laurentiis

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/4 cup sugar
1/2 cup light brown sugar
1 tablespoon corn syrup
1 egg
1 teaspoon vanilla extract
1/2 cup turbinado sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)

Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.