Best Hot Chocolate Cookies: Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe is the one that my daughter and I made for our 2014 cookie swap. This year, we searched high and low for something inventive and different to share with our friends. In our quest, we came across many recipes for hot chocolate cookies. The thing was, though, every recipe was so different. Some used actual hot cocoa mix, some incorporated marshmallows, some had chocolate chips. It became clear that we would have to try as many recipes as possible to find what worked. So, through a ridiculous amount of trial of error, we came up with our own recipe. And then we tweaked it a couple of times. This is the result of all of our labor: the thinnest, moistest chocolate cookie you’ve ever had. And yes, it is just as comforting and homey as your favorite mug of cocoa.

Click here to see our recipe database with more from past Cookie Swaps. 

 

Best Hot Chocolate Cookies by Josephine and Sophie D’Ippolito

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6 dozen cookies

Best Hot Chocolate Cookies by Josephine and Sophie D’Ippolito

Ingredients

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup (about 3-6 individual packets) of your favorite hot chocolate mix *
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Topping: cinnamon sugar, made by combining 2 teaspoons of white sugar and 1 teaspoon of cinnamon
  • Decorative topping: shimmering sugar, if desired
  • *After trying four different variations, our favorite hot chocolate mix is the ‘Swiss Miss Marshmallow Lovers’…we used 4 packets of cocoa mix and 4 packets of marshmallows.

Instructions

  1. Preheat oven to 325 F degrees.
  2. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy. Reduce speed to medium-low and beat in hot chocolate mix, eggs and vanilla. Mix in flour, baking soda and salt on low just until incorporated.
  3. Using a teaspoon-sized ice-cream scoop or just a regular teaspoon, drop dough, 2 inches apart, onto parchment-lined baking sheets.
  4. Refrigerate for at least 20 minutes.
  5. Bake until cookie start to set, about 7 minutes. Remove from oven and immediately sprinkle with cinnamon sugar.
  6. Return to oven for one minute. Remove from oven and sprinkle shimmering sugar, if desired.
  7. Transfer cookies to a wire rack and let cool.
http://food.lohudblogs.com/2014/12/14/best-hot-chocolate-cookies-suburban-sweets-cookie-swap-2014/

Ingredients:

2 sticks (1 cup) unsalted butter, softened

1 cup packed light brown sugar

1 cup (about 3-6 individual packets) of your favorite hot chocolate mix *

2 large eggs

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Topping: cinnamon sugar, made by combining 2 teaspoons of white sugar and 1 teaspoon of cinnamon

Decorative topping: shimmering sugar, if desired

*After trying four different variations, our favorite hot chocolate mix is the ‘Swiss Miss Marshmallow Lovers’…we used 4 packets of cocoa mix and 4 packets of marshmallows.

swiss miss

Instructions:

 

Preheat oven to 325 F degrees.

In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy. Reduce speed to medium-low and beat in hot chocolate mix, eggs and vanilla. Mix in flour, baking soda and salt on low just until incorporated.

Using a teaspoon-sized ice-cream scoop or just a regular teaspoon, drop dough, 2 inches apart, onto parchment-lined baking sheets.

Refrigerate for at least 20 minutes.

Bake until cookie start to set, about 7 minutes. Remove from oven and immediately sprinkle with cinnamon sugar.

Return to oven for one minute.  Remove from oven and sprinkle shimmering sugar, if desired.

Transfer cookies to a wire rack and let cool.

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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