Hot Chocolate Cookies

December 16, 2016 By

hot-chocolate-cookiesDay 3 of my 12 Days of Christmas Baking compilation!

We had our first snow of the season this week and as I was sipping a cup of hot cocoa, I thought of how great a cookie with these flavors would be. Who doesn’t like mini marshmallows anyways – nobody!

Ingredients:

  • 1¼ cups/2 ½ sticks butter, softened
  • ⅔ cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup Dutch-processed cocoa
  • 4 – 0.73 ounce packets of milk chocolate hot cocoa mix, I used Swiss Miss Classics Milk Chocolate Hot Cocoa Mix
  • 1 ¼ tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup semi-sweet chocolate chips
  • ½ cup mini marshmallows

Directions:

  1. In the bowl of an electric mixer, beat the butter, brown and granulated sugars together until light and fluffy, about 2 minutes.
  2. Add eggs and vanilla and beat an additional minute.
  3. In a medium bowl, sift together the flour, Dutch-processed cocoa, the hot cocoa mixes, the baking soda and the baking powder. Gradually add the flour mixture to the butter mixture and beat just to combine.
  4. Fold in the chocolate chips and the mini marshmallows. Chill the dough for about 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Drop the dough by the tablespoonful onto greased cookie sheets, 2 inches apart.
  7. Bake for 9-10 minutes until the edges of the cookies are set. Cool on the cookie sheets for 5 minutes then place the cookies on cooling racks.

Yields 2 dozens.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
11 December 2013 Chocolate Rolo Cookies

Chocolate Rolo Cookies

December 11, 2013 By
Cookie Prep Station

Cookie Prep Station

When I was growing up in Quebec, Caramilk chocolate bars were some of my favorite. Basically Cadbury chocolate with gooey caramel inside – yum! When we moved to the US in 1985, Rolos were as close as it got and I began enjoying them almost as much as my beloved Caramilks.

Rolo In Cookie Dough

Rolo In Cookie Dough

When this year’s The Great Food Blogger Cookie Swap came along, I knew I wanted to stuff a Rolo inside a chocolate cookie as my entry. Chocolate, caramel…need I say more?

This recipe yields 4 dozen cookies, perfect for the three dozen I needed to ship to my matches and a dozen for moi!

Ingredients:

  • 2 sticks (1 cup) butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. Kosher salt
  • ¾ cup unsweetened cocoa powder
  • 48 Rolos, unwrapped
  • ½ cup granulated sugar
Cookie Dough Balls

Cookie Dough Balls

Directions:

  1. Preheat oven to 375 degrees F.
  2. Line two cookie sheets with parchment paper.
  3. In the bowl of an electric mixer, cream the butter with the brown sugar and the cup of granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla. Beat until just combined.
  4. Sift the flour, baking soda, salt and cocoa in a medium bowl. Add the flour mixture, ¼ cup at a time, to the butter/sugar mixture until fully incorporated – don’t overmix.
  5. Baked Cookies

    Baked Cookies

    Take a teaspoon of cookie dough and flatten it in your hand or on the counter. Wrap the flatten cookie dough around a Rolo. Once you’ve ensured the Rolo is covered completely with the cookie dough, roll the dough ball in the remaining sugar and place on the prepared baking sheets – 12 cookies per sheet. Roll the remaining 2 dozen cookies and set aside.

  6. Bake the first 24 cookies for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes on the sheets then move to a cookie rack to cool completely. Repeat with the remaining 2 dozen cookies.

Yields 4 dozen cookies.

 

Inspired by Two Peas & Their Pod

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
23 June 2013 Chocolate Decadence Chip Cookies

Chocolate Decadence Chip Cookies

June 23, 2013 By

Chocolate CookiesI made these decadent cookies as take-home gifts for my guests at my recent Food & Wine Chickie Lobsterfest, but the excess of adult libations “made me” forget to actually give them out at the end of the evening – boo!

I sort of redeemed myself by bringing them to work where they received some pretty big kudos from my colleagues.

You might question how old my baking sheets are – and they are! They’re my Grand-Mother’s sheets and although not new and shiny, I love thinking of her as I bake.

Ingredients:

  • ½ cup unsweetened Dutch-process cocoa
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. Kosher salt
  • 8 ounces semisweet chocolate chips
  • 8 Tbsp. butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract

Chocolate Cookie DoughDirections:

  1. Preheat oven to 325°F. Line baking sheets with parchment paper or coat with cooking spray.
  2. Whisk together cocoa, flour, baking soda, and salt in a medium bowl. Reserve for later use.
  3. Warm half the chocolate chips in the microwave for 30 seconds and stir. If not fully melted, microwave in 15 second increments until they are.
  4. Place the melted chocolate in the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, the eggs and the vanilla. Blend together on medium speed until fully combined, about 1 minute. With the mixer on low speed, add the flour mixture, one tablespoon at a time until combined. Using a wooden spoon, add the remaining chocolate chips to the dough.
  5. Form dough into 1 ½-inch balls. Place the dough balls 2” apart on the parchment-lined baking sheets and bake for 15 minutes. Allow to cool on the baking sheets for 2-3 minutes, then transfer to wire racks to completely cool (if you can wait that long).

Makes 3 dozen cookies

Source: Adapted from Martha Stewart Living, June 2005

Filed Under: American, Chocolate, Desserts Tagged With: , ,
17 February 2013 Candy Bar Cookies

Candy Bar Cookies

February 17, 2013 By

Candy Bar Cookies - 2I’m a big fan of Milky Way candy bars, so my friend Kim posted a recipe for Candy Bar Cookies using Milky Ways, I was intrigued. Using Nestle Chocolate Chip Cookie dough (less the chocolate chips) as the base for the cookies, she incorporates chopped Milky Way and Snickers in the dough in place of the usual chocolate chips.

Ingredients:

  • 2 ¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 4 Milky Way candy bars, chopped
  • 2 Snickers candy bars, chopped

Candy Bar Cookies - 021713Directions:

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chopped candy bars pieces. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 5-10 minutes before removing to wire racks to cool completely.

Makes about 4 dozen cookies.

Filed Under: American, Chocolate, Desserts Tagged With: , ,