Chocolate Chunk Cookies

In the bowl of your stand mixer, affixed with the paddle attachment, add the canola oil, butter, white sugar and brown sugar and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Beat in the egg, vanilla extract and fudge sauce into the mixture.

Change the mixer speed to low and slowly add the flour, cocoa powder, salt, baking soda and cornstarch and mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. Fold in the chocolate chips and Kisses. Put the bowl of cookie dough in the refrigerator, or freezer, for an hour to chill.

Once your dough has chilled, preheat the oven to 350-degrees and line a large cookie sheet with parchment paper. Use a large cookie scoop to scoop large cookie dough balls onto the cookie sheet. Leave a few inches between the dough balls because the cookies will spread.

Bake cookies in 350-degree oven for 8-9 minutes. Cookies may appear underdone, but they continue to bake on the cookie sheet after you remove them from the oven. Let cookies cool on the cookie sheet until set, and then transfer to a wire rack to finish cooling completely.