Instructions

1. Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper. Add 1/4 cup granulated sugar to a small bowl, set aside.
2. In a microwave safe bowl, melt chocolate in 30 second intervals. Stir after each interval. Repeat until fully melted.
3. In a large bowl or stand mixer, beat together butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla, followed by salt and baking powder. Scrape bowl as needed. Mix in cocoa powder, followed by melted chocolate. Add flour one cup at a time, increasing after each addition. Mix until fully incorporated. If dough is too sticky to work with, chill for 15-20 minutes before continuing.
4. Using a small cookie scoop, scoop and shape dough into smooth balls. Roll in granulated sugar. Place sugar coated dough balls on prepared baking sheet, spaced 2 inches apart. Bake for 10 minutes. Immediately press an unwrapped Butterbeer kiss into each cookie. Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set.
5. Once chocolate has completely set, cookies may be stored in an airtight container.