Sift together flour, cocoa powder, baking powder, and salt in a large bowl. Whisk to evenly distribute cocoa powder throughout flour mixture. Set aside.
Cream together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg, egg yolk, brandy and vanilla.
Alternate adding the flour mixture and the milk to the butter mixture; beginning and ending with flour. I used four additions. Add the chocolate chips and stir until chips are distributed throughout the batter.
At this point you may choose to refrigerate the batter for 2 hours. It is not necessary but it will help you roll the cookies into pretty balls.
Roll 2 tablespoons of the dough into a ball and place 2” apart on the cookie sheet.
Bake 8-11 minutes or until the edges of the cookie are set but the middle is still glossy and a little loose.
Let cool 10 minutes on the baking sheet and then press a kiss into the center of each cookie. Move to a wire rack to cool completely.
Notes
This makes 16 cookies but you can always roll them into 1” balls to make 32 but be sure to decrease the baking time and watch them carefully!