Chocolate Peppermint Blossoms

0 Remove Hershey’s kisses from wrappers. Do this a few days ahead and store them at room temperature or unwrap them weeks ahead and freeze them for up to 6 months. (This is a great job for kids!)
1 Spray a sheet pan with nonstick cooking spray (or use parchment paper).
2 In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3 Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and beat on high until light and fluffy.
4 Add vanilla extract, eggs, and milk and mix on high until smooth.
5 Add dry ingredients and mix on low until combined.
6 Refrigerate dough for 30 minutes (this will make it easier to roll). 
7 Heat oven to 350°F.
8 Fill a shallow bowl with sugar (you'll probably need about half a cup). Roll dough into 1 inch balls and then roll in sugar to coat. (Note: be sure to keep these small so that you have a good ratio of cookie to Hershey’s Kiss in the finished cookie).
9 Place cookies on prepared sheet pan, leaving a couple inches between each.
10 Bake until cookies are just barely set (they will still look very soft), 9 to 10 minutes.
11 As soon as cookies come out of the oven, gently press a Hershey’s kiss into the top of each cookie.
12 Let cool on sheet pan for a couple minutes before transferring them to a wire rack to cool completely.