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In a large bowl, beat 1 cup of sugar with butter with a hand mixer on medium speed until light and fluffy.
Add egg, egg yolk, and vanilla, beat until combined. Stop Ince to scrape the bottom and sides of the bowl with a spatula.
In another bowl, stir together flour, cocoa powder, baking soda, and salt.
Add flour mixture little by little to the butter mixture, and beat until well combined.
Cover the dough and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F.
Divide dough into 20-24 balls, about 1” big. Roll each ball in sugar and place onto a baking sheet covered with parchment paper. Cookies should be 2 inches apart.
Bake 9-11 minutes or until lightly browned on the sides.
Remove from the oven and cool 2-3 minutes and immediately press a Hershey kiss into the center of each cookie and transfer it to a cooling rack.
Cool completely.