I tried testing these cookies without cocoa powder and the chocolate flavor just wasn’t strong enough. Cocoa Powder – enhances the flavor of the chocolate in the hot chocolate without adding additional sweetness.Hot Chocolate Mix – you’ll need 3 (1.38 oz) packets of your favorite hot cocoa mix! I used Swiss Miss Milk Chocolate, but anything you have on hand should be fine.These cookies will hold their shape, but aren’t dry they are perfectly soft, yet chewy! Drop cookies, like today’s recipe, is somewhere in the middle. The amount of flour added in a recipe will produce different textures - more flour = drier cookie that will hold its shape whereas less flour = chewy. All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies.In a recipe like today’s cookies, you won’t be able to tell if you’re using pure or imitation. Pure vanilla extract or imitation vanilla may be used based on what you have on hand. Vanilla Extract – adds flavor depth and a touch of sweetness.Because we’re using melted butter, you’ll need to use room temperature eggs. Eggs – helps bind the cookie together while also adding a chewy texture. Brown Sugar and Granulated Sugar – brown sugar contains molasses which yields a rich flavor and moist, chewy cookie whereas granulated sugar encourages spreading and caramelization.If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon). Using unsalted butter allows you to control how much salt goes into the recipe. In this cookie recipe, butter is melted which results in a chewy cookie. Hot chocolate or hot cocoa cookies are double chocolate chip cookies that have been flavored with powdered hot chocolate mix and topped with melty chocolate and a toasted marshmallow.Ī mash up of two cozy classics: hot cocoa and double chocolate chip cookies!
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