Double-Chocolate Kiss Cookies

1/2 C. butter or margarine, softened..............1-1/2 t. vanilla
1/3 C. unsweetened cocoa powder...............3/4 C. flour
1/2 C. firmly packed light brown sugar..........1/4 t. salt
1/4 C. granulated sugar.................................5 oz. semisweet chocolate, melted & cooled to room temperature
1 egg............................................................1-1/4 C. (6 oz.) finely chopped pecans
1 egg yolk.....................................................24 chocolate kisses, unwrapped

In a bowl with mixer at medium speed, beat butter & cocoa till well combined (2 min.). Increase speed to medium-high; beat in sugars till fluffy (2 min.). Reduce speed to low, beat in egg, yolk, and vanilla. Beat in flour & salt till just combined. Increase speed to medium-high; beat in chocolate. Continue beating 2 minutes. Refrigerate dough till slightly firm & easy to handle, 20-30 minutes. Roll 2 T. dough into a ball, coat with pecans. Place cookies 2" apart on a buttered baking sheet. Bake at 350° for 10-11 minutes, or until cookies are puffed & edges are set. Immediately press 1 kiss into the center of each cookie. Transfer to rack to cool completely. If packing them to go, do not stack.

Yield: 24 cookies

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