Since the creation of Chateau Gateau, I struggle to decide between experimentation and revisiting old favourites each time I step into the kitchen to bake. I have so many ideas, and I feel like I need to try them all before I forget! Today’s baking adventure revived a recipe I’ve had for a while. This evening I’m going up to Lac St. Anne with some friends for a BBQ and bon fire, so I decided to make hot chocolate themed cookies. I have a recipe for S’more brownies that might have been more fitting, but cookies are better for sharing around a fire 🙂
Mmm milk and cookies
These cookies are essentially chocolate chip cookies with some extra ingredients, and they are DELICIOUS. I ate one from each tray I put into the oven… because I needed… to check for doneness… yeah…
Of course I ate too many, so I made peppermint tea with leaves from the mint plant we have. I find it helpful for making your stomach feel better when you over eat (especially baking because of all the sugar).
Fresh mint leaves!
Mint hot chocolate is also wonderful, and really easy to make. All you need to do is make peppermint tea and add hot chocolate powder. You’re welcome.
I love tea just as much as I love baking 🙂
I don’t remember where I got this recipe from, as it was quite a while ago. Disclaimers aside, here we go!
Hot Chocolate Cookies
½ cup unsalted butter, softened
½ cup shortening
¾ cup brown sugar
¾ cup sugar
1 tsp. vanilla
2 ¼ cup all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 12 oz. package of chocolate chips*
3 1 oz. packages of hot cocoa mix
2/3 cup mini marshmallow bits**
1. Preheat oven to 350 and prepare two baking sheets by lining them with parchment paper or greasing with shortening.
2. In a large bowl, cream the butter, shortening, granulated sugar, and brown sugar. Add the eggs and vanilla, mixing until just combined.
3. Measure the flour, salt, baking soda, and hot chocolate mix into another bowl. Whisk together.
4. Add the dry ingredients gradually, mixing until just combined. Fold in the chocolate chips and marshmallows.
5. Scoop heaping tablespoons of dough onto the baking sheet. Bake cookies for ~ 10 minutes, or until the edges just begin to turn golden brown. Remove cookies from the oven, allow them to cool for a few minutes on the baking sheet, and then remove them to a wire rack to finish cooling.
* I used 1 package of chocolate chips (10 oz when I measured it on a scale)
** I have yet to find mini marshmallow bits at the grocery store, so I cut mini marshmallows in half