Best Hot Chocolate Chip Cookies Recipes
HOT CHOCOLATE CHOCOLATE CHIP COOKIES
These are killer. Seriously. Don't make these if you are on or near a diet. I found them on a blog when I was looking for a way to use up the insane amounts of hot cocoa mix I have on hand. I made them with Starbucks' mix which contains only cocoa, vanilla and sugar, so I'm not sure how other brands will turn out. If you use a brand that is very sweet, adjust the sugars accordingly. I also slightly packed my flour to see if they would come out more cakey (they did). This batter does not need to be refrigerated before baking. I tried 2 batches each way and the cookies actually came out better when the dough was at room temperature.
Provided by lolablitz
Categories Chocolate Chip Cookies
Time 31m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars until smooth.
- Beat in eggs and vanilla until combined.
- In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts.
- Fold in chips.
- Form into balls and bake for 9-11 minutes.
- Let cool for 5 minutes before removing from pan.
Nutrition Facts : Calories 144.9, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.9, Sodium 140.3, Carbohydrate 21.2, Fiber 0.6, Sugar 13.7, Protein 1.8
HOT CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, set aside. In a medium bowl, whisk together the flour, hot chocolate mix, salt and baking soda. In the bowl of a stand mixer (or a large bowl with a hand mixer) cream butter and sugars until smooth and fluffy. Beat in eggs, one at a time until incorporated well then add vanilla until combined. Add the dry ingredients to the wet ingredients in 3 to 4 parts, making sure all is incorporated. Do not over-mix, mix until the dry ingredients just disappear. Using a rubber spatula, fold in chocolate chips. Cover the bowl with plastic wrap and chill the dough for an hour or so. Using a 2 Tablespoon cookie scoop (or simply using a regular spoon and eyeballing) scoop the dough onto prepared baking sheets. Bake for 9-11 minutes, rotating baking sheets halfway front-to-back, top-to-bottom until edges are golden brown. Let cool for 5 minutes before removing from pan to a rack to cool. Note: Adding cup up mini marshmallows would heighten the "hot chocolate" appeal. Cut 1/2 cup of mini marshmallows into quarters and mix in with the chocolate chips and proceed with the recipe.
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