Chocolate Polvorón with Hershey's Cocoa
Buttery Mexican chocolate shortbread cookies made with Hershey's cocoa powder and natural ingredients. Dough is refrigerated, rolled thin, cut into rounds, and baked until crisp. Half-dipped in melted semi-dark chocolate and topped with a milk chocolate kiss for elegant presentation.
Ingredients
- 14 tbsp butter, softened
- ⅓ cups powdered sugar
- ⅛ cups milk powder
- 3 ½ tbsp Hershey's natural cocoa powder
- 1 ¾ cups wheat flour
- 7 oz Hershey's semi-dark chocolate bar, choppeddark chocolate bar1:1chocolate
more intense chocolate flavor
- 12 pcs Hershey's Kisses milk chocolate, from 258.4g package
Instructions
- 1
Mix butter and powdered sugar with a spatula in a bowl; add milk powder and fully incorporate.
- 2
In another bowl, combine natural cocoa powder and wheat flour, knead until all ingredients are completely incorporated, cover with plastic wrap and refrigerate for 30 minutes.
- 3
Dust cocoa powder over a flat surface, place dough on top, roll it out with a rolling pin to half-centimeter thickness and mark with a 2 ¾" circular cookie cutter.
- 4
Arrange on a baking sheet lined with parchment paper and bake at 350°F for 20 minutes; cool.
- 5
Chop the semi-dark chocolate bar into small pieces and place in a bowl.
- 6
Heat water in a pot and place the bowl on top without water contacting the bowl; stir continuously with a spatula until chocolate melts; remove the bowl.
- 7
Dip each cookie into melted chocolate, covering halfway, arrange on parchment-lined sheet and place a milk chocolate kiss at one end over the chocolate; let harden completely.
Tips
Roll dough between two pieces of plastic wrap to prevent sticking and reduce cocoa powder mess.
Use a double boiler method to ensure even chocolate melting without scorching.
Ensure cookies are completely cooled before dipping to prevent melting.
Good to Know
Keep in airtight container at room temperature up to 5 days.
Dough can be refrigerated up to 2 days before rolling and baking. Unfrosted baked cookies store 3 days; dip in chocolate same day for best presentation.
Serve at room temperature with coffee, tea, or hot chocolate.
Common Mistakes
Do not skip refrigeration to avoid overly soft, difficult-to-cut dough.
Do not let boiling water contact the chocolate bowl to avoid seizing.
Do not skip cooling cookies fully before dipping to avoid melted cookie edges.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly deeper flavor; use same weight
more intense chocolate flavor