I first discovered these cookies in college, and since then they’ve become one of my signature cookies. I’m sure I first made these cookies as a way to put off homework, but I’ve since made them for cookie contests, to make new friends and say good-bye to old ones moving on, and once to thank someone for pulling my car out of the snow. Really, any occasion can be a Hot-Cocoa-Cookies occasion.

Hot Cocoa Cookies

1 c. salted butter, room temp
2/3 c white sugar
2/3 c brown sugar
2 large eggs
1 tsp vanilla
3 ¼ c flour
½ c hot chocolate mix (4 packets)
1 ¼ tsp baking soda
1 tsp salt
1 c each semi-sweet, milk, and white chocolate chips

Cream butter and sugars until fluffy. Add eggs and vanilla and beat til combined. Mix in dry ingredients just until combined, and then add in chips. Chill for at least 1 hour, or overnight. Drop dough by spoonfuls on a greased or lined baking sheet. Bake at 350 for 9-11 minutes. These cookies are best slightly underdone. Enjoy with a cup of coffee, a tall glass of milk or, if you’re a “more-is-more” type of person, a cozy mug of hot cocoa.

Cook’s Corner:
You may wonder if you really need to refrigerate cookie dough like the recipe tells you to, or if you can just bake it right away. While most cookies won’t be ruined by skipping the big chill, it’s an easy way to up your cookie game. Chilling makes the butter solid again, which means that when the cookies bake the fat melts slower and they don’t spread as much. Also, spending time in the fridge means that all the ingredients have a chance to mingle, which gives you a more interesting, complex flavor in exchange for just a little patience. Give it a try sometime!

 

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