Hot Chocolate Chocolate Chip Cookies Recipes

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HOT CHOCOLATE COOKIES



Hot Chocolate Cookies image

Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 13

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup instant hot cocoa mix (about 3 packets)
3 tablespoons baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vanilla marshmallow bits (not miniature marshmallows)
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

HOT CHOCOLATE CHOCOLATE CHIP COOKIES



Hot Chocolate Chocolate Chip Cookies image

These are killer. Seriously. Don't make these if you are on or near a diet. I found them on a blog when I was looking for a way to use up the insane amounts of hot cocoa mix I have on hand. I made them with Starbucks' mix which contains only cocoa, vanilla and sugar, so I'm not sure how other brands will turn out. If you use a brand that is very sweet, adjust the sugars accordingly. I also slightly packed my flour to see if they would come out more cakey (they did). This batter does not need to be refrigerated before baking. I tried 2 batches each way and the cookies actually came out better when the dough was at room temperature.

Provided by lolablitz

Categories     Chocolate Chip Cookies

Time 31m

Yield 50 cookies

Number Of Ingredients 11

1 cup salted butter, at room temperature
1 cup sugar
2/3 cup dark brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 1/3 cups flour
8 tablespoons starbucks hot cocoa mix
1 teaspoon salt
1 1/4 teaspoons baking soda
1 cup white chocolate chips
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • 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.
  • Fold in chips.
  • Form into balls and bake for 9-11 minutes.
  • Let cool for 5 minutes before removing from pan.

Nutrition Facts : Calories 144.9, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.9, Sodium 140.3, Carbohydrate 21.2, Fiber 0.6, Sugar 13.7, Protein 1.8

MEXICAN HOT-CHOCOLATE COOKIES



Mexican Hot-Chocolate Cookies image

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Nutrition Facts : Fiber 1 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 30 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Steps:

  • Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.
  • For a Rocky Road Bar:
  • Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

CHOCOLATE CHOCOLATE CHIP COOKIES I



Chocolate Chocolate Chip Cookies I image

These cookies are great...you get a double dose of chocolate! My kids love them.

Provided by KATHY

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g

DELICIOUS HOT CHOCOLATE



Delicious Hot Chocolate image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 6

2 cups milk
2 cups half-and-half
1 cup good semisweet chocolate chips
Splash vanilla extract
1 teaspoon sugar, optional
Whipped cream, to serve

Steps:

  • To make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. Warm over medium-low heat, and then stir in the chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. Add a splash of vanilla extract. If it's not quite sweet enough for you, add 1 teaspoon or so of sugar. Serve in mugs with whipped cream.

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