These cookies have been begging to be made all winter. Of course, I end up waiting until March to actually put them in the oven haha I’m a little late on hot cocoa season, but I still think there is time to whip these up and enjoy their deliciousness!
There is no added cocoa powder in these cookies. All the chocolate flavor and color comes from the hot cocoa used. That said, I am begging you- BEGGING- don’t be like me and cheap out on these. I had some Swiss Miss hanging around and thought that these cookies would be the most perfect way to repurpose the hot cocoa that nobody is drinking. Well, as you can see, my cookies are grey. Not brown, as in cocoa brown. GREY. And a funny speckled, unattractive grey at that. Jeez… what does that tell you about Swiss Miss? If you check out this blog where I found the recipe, you can see that the cookies are supposed to be appetizingly chocolate in color. Not grey. Go out and get the good Ghiradhelli hot cocoa if you’re planning on making these. It’ll be worth the expense.
Despite the fact that I used Swiss Miss, these were a very delicious cookie. They tasted just like hot cocoa or in my case- Swiss Miss. Not entirely a bad thing (I’m used to the Swiss Miss flavor because that is what I grew up on). The mix of chocolate chips? Totally your call! I had a white chocolate bar that needed to be used up so I chopped that then used regular semisweet chocolate chips for the remaining amount. The white chocolate chunks made for a nice look to the cookie, the white contrasting the grey/brown dough and all… but I honestly am not a white chocolate fan. It’s too sweet. So if I were to make these again I would probably go with all semisweet or a mixture of dark and semisweet. That certainly is a plus for these cookies- they are open for substitution.
This may have been a personal problem that I experienced with the dough, but mine was kind of dry and crumbly. I am going to blame it on the Swiss Miss. But in all honesty maybe I measured something wrong? I did halve them and I am notorious for not being able to divide things in two… Somehow they still managed to taste good, so maybe that is the right texture for the dough after all.
Once baked, these hot cocoa cookies are delicious. They have the quintessential cookie texture- crispy edges, chewy center. Absolutely wonderful. Just please, pump up the flavor and color of these cookies by buying the GOOD hot cocoa!
- 3¼ cups flour
- 4 ounces hot chocolate mix (not sugar free)
- 1 tsp Kosher salt (or ½ tsp table salt)
- 1¼ tsp baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups of chocolate chips – any variety
- Preheat your oven to 350F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour, cocoa mix, salt, and baking soda together; set aside.
- In large bowl of mixer, cream the butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until each is fully incorporated. Add 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.
- Drop by rounded tablespoonfuls on sheet pans about 2 inches apart. Bake 10 minutes. Let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.
adapted from Beantown Baker