So, following the new year, I’ve been trying to clean up my act. You know, generally eat better. Stop scarfing down baked goods like it’s my job. I’m still stuck in a post-holiday food rut. But still, I’m trying to do better. Some of the posts might not necessarily reflect that… and frankly neither will this one, hahah. I was sick for about a week in January, and craving baked goods. So… yeah. I caved. Oh well, sorry guys! I promise there will be more healthy recipes in the future!
I found the recipe for these cookies on the blog Beantown Baker. I got about 5 dozen cookies out of this recipe.
3 1/4 cups flour
4 oz. hot chocolate mix (not sugar free)
1 tsp Kosher salt (or 1/2 tsp table salt)
1 1/4 tsp baking soda
2 sticks butter, room temperature
1 cup sugar
2/3 cups brown sugar
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat the oven to 350 degrees F. While the oven is preheating, in a medium bowl, mix together the flour, hot chocolate mix, salt, and baking soda. Set this aside.
In another bowl (the one in your stand mixer, perhaps?), cream together the butter and sugars until they’re light and fluffy.
Add the eggs and vanilla to the butter/sugar mixture. Mix until combined.
Add the dry ingredients into the wet, just a bit at a time, until everything is incorporated.
Fold in the chocolate chips.
Beantown Baker recommends that you chill the dough for 1 hour. I’m sure that doing that would allow the flavors to meld together, resulting in an even more delicious cookie. I was hasty, and baked them straight away, and they were still really good.
Line two baking sheets with parchment paper, and drop dough by the rounded teaspoon, approximately 2 inches apart.
Bake for about 10 minutes. Allow them to cool slightly on the cookie sheet before removing them to a rack to finish cooling.