Hot Chocolate Cookies
Happy (almost) holidays everyone! It has been quite the year and I for one am very excited to have a bit of down time over the next couple of weeks to enjoy time with friends and family and to eat some delicious food of course! This past weekend was my annual holiday baking weekend. This year I baked six different types of cookies to share and enjoy over the holidays. I stuck with my annual go-to’s for five of the cookies and decided to try something new for the last variety. This recipe is a spinoff of my all-time favourite chocolate chip cookie recipe by Displaced Housewife, her Dark Chocolate Olive Oil Cookies. I made these cookies for the first time a few years ago and I honestly haven’t used another chocolate chip cookie recipe since. It’s actually the recipe that I used to make the cookies for the guest wedding favours for my mom’s wedding this summer. The olive oil sounds like an odd addition, but trust me it gives the cookies the most incredible gooey-without-being-too-gooey texture. Don’t knock it until you try it!
Here’s the full cookie roster for this year:
Chatelaine Pecan Icebox Cookies with Cherries
Soft Gingerbread Tiles with Rum Butter Glaze
Canadian Living Sugar Cookies
Hot Chocolate Cookies (this recipe hehe)
Cranberry, Oat, and White Chocolate Biscuits
Another chocolatey thing that I love, especially in the winter, is hot chocolate, so I decided to marry the two to create this delicious holiday creation. I must say the outcome has been delicious (my family would agree). I made my cookies dairy free and added crushed candy canes for a a peppermint twist, but this is totally optional.
I hope that you give these a try! Have a safe and wonderful holiday season everyone! 🙂
xx
Ashley
Ingredients
- 1-1/2 cups light brown sugar
- 1/2 cup white sugar
- 1/2 cup butter*
- 1/2 cup olive oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2-1/4 cups all purpose flour
- 3/4 cup cacao powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup chocolate chips
- 1 cup mini marshmallows**
- 1/2 cup crushed candy canes (optional)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar. Add the olive oil, eggs, and vanilla. Continue to beat on medium speed until smooth and creamy, about 2 minutes.
- In a large bowl, sift together the flour, cacao powder, baking powder, baking soda, and salt.
- Use a baking spatula to fold the dry mixture into the wet until just combined. Add in the chocolate chips, marshmallows, and crushed candy canes (if using) and fold until well dispersed.
- Using a medium cookie scoop (about 2 tablespoons) scoop the dough onto the prepared baking sheets, spreading the cookies about two inches apart. I like to dip the scoop in a glass of water every couple of scoops to prevent sticking.
- Transfer the baking sheets to the freezer to allow the dough to chill for 10 minutes before baking. This delays the spreading of the cookies while they bake, which results in a deliciously gooey middle (aka my kryptonite).
- Remove the cookie dough from the freezer and pop the tray in your preheated oven. Bake for about 12 minutes. The cookies will look a bit undercooked when you remove them, but that's good! They will firm up as they cool. Allow the cookies to cool on the tray for 6 minutes before transferring to a cooling wrack to finish the cooling process. Store the cookies in an airtight container for up to a week, or freeze to enjoy later.
Amazingly delicious and so festive!
Great content! Keep up the good work!