Friday Food : Mexican Hot Chocolate Chip Cookies

After attempting and failing at making meringue this weekend, I was in immediate need of a yummy, easy cookie for the OBA exchange the next night! I knew I had all the ingredients for chocolate chip cookies, but I wanted to do something special. Looking around the kitchen, I decided to use hot cocoa mix! Somehow it seemed there was still more I could do though….that’s when I remembered my Apocalypse Brownies from last year and tossed in some saigon cinnamon. EXCELLENT! At the last minute I realized my leftover white chips would look a lot prettier too and my creation was complete.

Mexican Hot Chocolate Chip Cookies

Mexican Hot Chocolate Chip Cookies

What you will need:

  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1-2 teaspoons Saigon Cinnamon
  • 1/2 cup Penzey’s Hot Chocolate Mix
  • 1 cup unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1-2 cups white chocolate chips
Directions:
  1. Preheat oven to 350 degree F
  2. In a medium bowl, combine flour, baking soda, cinnamon and hot chocolate mix
  3. In a stand mixer with paddle attachment, blend butter and sugars at a medium speed until fluffy
  4. Reduce speed and add in the vanilla and eggs
  5. Gradually combine with the flour mixture and beat for 1-3 minutes
  6. Remove from mixer and stir in chocolate chips by hand
  7. Place spoonfuls on Silpat mats, stoneware or parchment lined cookie sheets and bake for 8-12 minutes

Yields 3-4 dozen

Comments:

Have you participated in any cookie exchanges this year? What is your favorite cookie? Do you ever feel the nee to find a new twist on an old classic? <–how else would new classics be made, huh? 

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