Hot Chocolate Cookies
Secret Recipe Club is going through a transition period right now. So you might not see as many posts this month as you normally do for SRC. I decided I definitely wanted to participate even though it was optional in January. Once again, I was lucky enough to “meet” a new Blogger. Kate blogs over at Kitchen Trial and Error.
After browsing through her archives, I once again had a handful of recipes that looked appetizing. I chose the Hot Chocolate Cookies because they seemed fitting this time of year. They’re basically chocolate cookies, filled with a variety of chocolate chips, but instead of using cocoa powder, you use hot cocoa mix in the cookie dough. I used this Ghirardelli Double Chocolate mix, because it’s really good (not as good as Homemade Hot Cocoa, but definitely a close second).
I used a total of four different kinds of chocolate chips. I just pulled out a bunch of bags that were almost empty and finished them off. I ended up using 3/4 cup of both white chocolate and milk chocolate chips, then 1/4 cup of both bittersweet and semisweet chocolate chips. I loved how each of these cookies was jam packed with a ton of chocolate chips and every bite brought a new combination of chocolates.
I am submitting this for January’s What’s Baking, hosted by Melissa of I was Born to Cook. This month’s theme was Snowday Treats!
Hot Chocolate Cookies
Yield: 5 dozen cookies
Ingredients:
3 1/4 cups flour
4 ounces hot chocolate mix (not sugar free)
1 tsp Kosher salt (or 1/2 tsp table salt)
1 1/4 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
2 cups of chocolate chips - any variety
Directions:
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.
Recipe from Kitchen Trial and Error
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
My ice cream with coconut milk keeps freezing solid, into a very solid rock. Any ideas what the problem is? I have a recipe going up tomorrow, with a disclaimer that you need to defrost it if you freeze it overnight, heh…
beantownbaker — August 16th, 2013 @ 8:16 am
Hm. I have noticed that some of my ice creams do need to sit on the counter for a bit before they’re scoopable. But I haven’t noticed if it’s related to the coconut milk or not… Mine is usually fine after sitting out for 10 minutes or so…
you are on a roll with the frozen treats! sounds like its been a good summer 🙂
beantownbaker — August 16th, 2013 @ 8:34 am
I definitely am on a roll this summer… Homemade ice cream is just so dang good.
Love that you use coconut milk with all of this chocolate!
beantownbaker — August 16th, 2013 @ 8:19 am
I love the subtle coconut flavor that it provides!
So much chocolaty goodness, wow I need this in my life. This ice cream looks beyond amazing!! Pinning :))
Chocolate fudge <3 oh my! This looks wonderful!
That’s where those extra pounds have come from! Delicious homemade ice cream ruins all diets, but it’s just so yummy! This batch looks fantastic!
beantownbaker — August 23rd, 2013 @ 10:40 am
Absolutely! It’s so worth it.