Enjoy your hot chocolate in cookie form with these hot chocolate cookies.
Sometimes a girl’s just got to have her chocolate. I was having a major chocolate craving the other day when I came across this recipe twice – I took that as a sign.
I was working on my holiday cookie baking list and came across the recipe over at Tasty Kitchen and then I saw that my friend Laura at Real Mom Kitchen had posted them too. How could I not give them a try. Someone was sending me a message.
I have to admit that usually chocolate is not my first flavor choice. I love chocolate but would choose lemon or a few other flavors first but today it was all about chocolate. And so are these cookies. Four kinds of chocolate – hot chocolate mix, white chocolate chips, semi sweet chocolate chips and milk chocolate chips. Despite all the chocolate involved they are not too chocolately at all! The hot chocolate mix gives a mild chocolate flavor to the dough and then the chips are an added bonus.
I think they will definitely make a nice addition to my holiday cookie plate – don’t you? Do you have a favorite cookie you always make each holiday season? I have a little Linky Party going on down below so please link to a favorite holiday cookie recipe on your blog!
Hot Chocolate Cookies
- 1 C Butter room temperature
- 1 C granulated sugar
- ? C packed brown sugar
- 2 whole large eggs
- 1 tsp vanilla
- 3-¼ C flour
- 4 packages 1 Oz. Packets, NOT Sugar-free Hot Chocolate Mix
- 1 tsp salt
- 1-¼ tsp baking soda
- 1 C white chocolate chips
- 1 C milk chocolate chips
- 1 C semi-sweet chocolate chips
- Heat oven to 350 degrees F.
- Cream butter and sugars together until well blended
- Add in eggs and vanilla
- In a separate bowl, combine flour, hot chocolate mix, salt and baking soda
- Add the flour mixture to the butter mixture in 3 to 4 parts, making sure all is incorporated
- Fold in chips
- Chill the dough for 30 minutes to hour to firm up the dough. (Dough will get really hard if you chill longer)
- Scoop dough onto baking sheets lined with parchment paper. (I pressed the dough a little to help flatten it out.)
- Bake for 9-11 minutes or until edges are golden brown
- Let cool for 5 minutes before removing from pan
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