Monday, February 27, 2012

Vote for my post on Mom Blog Network

Hot Chocolate Chip Cookies

Hot Chocolate Chip Cookies
These Hot Chocolate Chip Cookies are the other cookies I made for Cati's birthday cookie buffet. If you know me, you know I love any and all kinds of chocolate chip cookies and you know that I am constantly searching for a variation on the classic. These cookies have the addition of hot chocolate mix, white chocolate chips, and marshmallows. The marshmallows don't necessarily make for the prettiest cookie but they add a sweet crunch to what would be a regular chocolate chip cookie.

Hot Chocolate Chip Cookies
Source: The Whimsical Cupcake
Note: I halved the recipe and got about two dozen cookies

2 sticks Salted Butter, At Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla
3-¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
1 teaspoon Salt
1-¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips (or use whatever mixture you like, I added butterscotch just for fun)
1/2 cup marshmallows, cut into small pieces

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, set aside.

In a medium bowl, whisk together the flour, hot chocolate mix, salt and baking soda.

In the bowl of a stand mixer (or a large bowl with a hand mixer) cream butter and sugars until smooth and fluffy. Beat in eggs, one at a time until incorporated well then add vanilla until combined.

Add the dry ingredients to the wet ingredients in 3 to 4 parts, making sure all is incorporated. Do not over-mix, mix until the dry ingredients just disappear. Using a rubber spatula, fold in chocolate chips.

Cover the bowl with plastic wrap and chill the dough for an hour or so.

Using a 2 Tablespoon cookie scoop (or simply using a regular spoon and eyeballing) scoop the dough onto prepared baking sheets. Bake for 9-11 minutes, rotating baking sheets halfway front-to-back, top-to-bottom until edges are golden brown. Let cool for 5 minutes before removing from pan to a rack to cool.

No comments: