Chocolate Hugs Cookies

1.	Preheat oven to 350° F. Line a sheet pan with parchment paper.
2.	In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, followed by the vanilla.
3.	In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
4.	Portion into rounded tablespoons (I use a #40 1.5 Tbsp scoop) and roll into balls. Roll in granulated sugar and place onto prepared sheet pan. Press down on the tops of the cookies to flatten them slightly.
5.	Bake until edges cookies are puffed and start to crack, about 8-9 minutes.
6.	As soon as cookies come out of the oven, place a Hershey's Hugs in the center of each one, pressing down slightly. Let cookies cool before serving.
7.	Store the cookies in an airtight container at room temperature for several days.

	¾ cup unsalted butter , at room temperature (170 grams)
	1 ½ cup granulated sugar (300 grams)
	1 large egg
	2 teaspoons vanilla extract
	2 cups all-purpose flour (240 grams)
	⅔ cup cocoa powder (60 grams)
	1 teaspoon baking soda
	½ teaspoon salt
	Granulated sugar , for rolling
	24 Hershey's Hugs candies