It’s day two of cookie week and this recipe is a fun one. Take a regular chocolate chip cookie, then use 3 kinds of chocolate chips in it and mix in some hot cocoa mix. That is basically what today’s recipe for Hot Chocolate Chip Cookies is. I found it over on Tasty Kitchen from The Little Things I Find or Do. I loved the idea of mixing the hot cocoa mix into the cookie dough. It gives it a light chocolaty taste. Plus, 3 kinds of chocolate chips brings the cookie up to an even better level.
My husband and boys thought these cookies rocked. My hubby even compared them to a Mrs. Field’s cookie. Just don’t refrigerated the dough too long. I happen to leave it in the fridge for a few hours and it was hard as a rock. It was way too hard to scoop up. Then be sure to not over cook these babies. I checked on a batch and they need to cook a little longer. So then I forgot the cookies were still cooking after a few minutes, NOT GOOD. The hot chocolate chip cookies turn out really crisp. So keep an eye on this as they end the cooking time.Print
- 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 White Chocolate Chips
- 1 cup Milk Chocolate Chips
- 1 cup Semi-sweet Chocolate Chips
- Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
- In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated.
- Fold in chips. Chill the dough for 30 minutes to hour to firm up the dough. (Don’t go too long of the dough will turn out hard as a rock, I learned this by experience).
- Use a 1/4 cup as a scoop (or ice cream scoop) to scoop dough onto baking sheets lined with parchment paper. (I pressed the dough a little to help flatten it out.) Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.