i love chocolate just as much as the next girl and i always thought the classic chocolate peanut butter chip cookies were the ultimate chocolate cookie. but those aren't even close to the chocolatey goodness of these. cocoa is swapped out with hot chocolate mix and the peanut butter chips have been ditched for a mix of chocolate. but the chewy center and crunchy edges stay perfectly intact, like any great cookie should. and given the two dozen or so i brought in to work were gone way before lunchtime, i'm not the only one in love.
hot chocolate cookies
adapted from baked bree
2 hours (includes chilling & baking time), makes 4 dozen
baked cookies freeze really well. warm up cooled and frozen cookies (to remelt the chips) in the microwave for about 20 seconds.
3 1/4 cups all purpose flour
4 ounces hot chocolate mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla
2 cups of chocolate chips - semisweet, milk, and white - whatever you have or prefer
- in a medium bowl, whisk the flour, cocoa mix, salt, and baking soda together. set aside.
- in a separate bowl, use a mixer to cream the butter, sugar, and brown sugar until light and fluffy, about three minutes.
- add the eggs and vanilla to the butter mixture and mix until combined.
- add the dry ingredients to the wet, a bit at a time, until incorporated.
- fold in the chocolate chips.
- chill the dough for one hour.
- preheat your oven to 350F. line two baking sheets with parchment paper. drop by rounded teaspoons on about 2 inches apart.
- bake them one sheet at a time, for about 10 minutes. let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.
2011.05.16 Flamingo Musings chose this for secret recipe club!