Preheat the oven to 350°F.

Melt the chocolate and butter in a microwave safe bowl, stirring every 30 seconds until melted. Let cool for 10 minutes.

With an electric hand mixer, beat in 1/2 cup of the sugar, the egg and vanilla until combined.

Slowly beat in the flour on low until just combined.

Shape the dough into 1 inch balls, around a chocolate kiss (dough will be oily and fall apart easily).

Roll the truffle into the turbinado sugar and place on a baking sheet that has been covered with parchment paper or a silicone baking mat.

Bake for 9 minutes or until set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.