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Ingredients
Chewy Triple-Chocolate Cookies
Vegetarian/ Nut-free
- 1 cup (250 ml) unbleached all-purpose flour1 pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 3/4 cup (180 ml) brown sugar
- 1 egg
- 2 oz (1/2 cup) white chocolate, coarsely chopped chocolate chips
- 2 oz (1/2 cup) milk chocolate, coarsely chopped or chocolate chips
- 2 oz (1/2) semi-sweet chocolate, coarsely chopped chocolate chips
Hot Chocolate
Vegetarian/ Nut-free/ Gluten-free/ Egg-free
- 1 ¼ cups (130 g) milk powder
- ½ cup (105 g) sugar
- ½ cup (50 g) cocoa powder, sifted
- 6 oz (170 g) 64% dark chocolate, coarsely chopped or Chocolate chips
- 2 tsp cornstarch
- 6 tablespoon (90 ml) finely crushed Christmas candy cane, about 3 cane
- Garnish: Mini marshmallows (optional)
Created By
Melanie Amadasun Owner/ Head Chef (F.A.M. Sauces & Catering) Direct Line: (647) 819-9428 Email: famhouseinc@gmail.com Facebook: @famsauces Instagram: fam_sauces_catering Instagram: melanie.amadasun LinkedIn: www.linkedin.com/in/melanieamadasun
Directions
Chewy Triple-Chocolate Cookies
- With the rack in the middle position, preheat the oven to 200°C (400°F). Line 2 baking sheets with parchment paper.
- In a bowl, combine the flour and salt. Set aside.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth and creamy. With a wooden spoon, stir in the dry ingredients and chocolate.
- With floured hands, shape dough into balls, about 15 ml (1 tablespoon) each. Arrange 9 balls on each cookie sheet. Bake one sheet at a time until the cookies just start to brown around the edges, about 7 minutes. The cookies will be very soft in the middle.
- Let cool on the cookie sheet.
Hot Chocolate
- In a blender, finely grind all of the ingredients together. The hot chocolate mix will keep for 2 months in an airtight container at room temperature.
- For each portion: Heat ¾ cup (180 ml) milk. Add 3 tbsp of the hot chocolate mix and stir to combine.
- Garnish with Mini marshmallows (optional)