Winter is officially here and we have tons of snow in Mammoth. That means that I am making hot chocolate part of my daily routine! And sometimes I make it from scratch, and sometimes I use a mix, one of my favorites being Lake Champlain Chocolates Organic Hot Chocolate. I love this organic hot cocoa mix because it just has two simple ingredients: organic cane sugar and organic cocoa which is just how I make mine anyways!
Since my friends at Lake Champlain Chocolates were kind enough to send me some of their organic hot chocolate, I have been thinking of other ways to use this amazing organic hot chocolate mix. And, the first thing that came to mind was Hot Chocolate Cookies. Nothing goes better with hot chocolate than cookies, so cue my Hot Chocolate Cookies and you have the ultimate hot chocolate snack.
I made a crispy chocolate shortbread cookie using Lake Champlain Chocolates Organic Hot Chocolate. I wanted to do a buttery and crisp shortbread so that they would be perfect for dipping in hot cocoa too! Then I filled these Hot Chocolate Cookies with milk chocolate in the center, and topped them with homemade marshmallow fluff. I even torched the marshmallow with a kitchen torch, and it adds a toasted marshmallow flavor that is so good!
The best part about these Hot Chocolate Cookies is that you can make them with any kind of hot chocolate mix – and Lake Champlain has so many varieties like Marshmallow Hot Chocolate, Mocha Hot Chocolate, and Spicy Aztec Hot Chocolate. This Spicy Aztec Hot Chocolate reminds me so much of the Chili Hot Cooca I used to make at my bake shop, so if you were a fan of that one, then I’m telling you to get this Spicy Aztec Hot Chocolate by Lake Champlain Chocolates!
Tips for Making the Best Hot Chocolate Cookies
• Make sure your butter is soft, it should be at room temperature. I like to leave butter out on the counter overnight if I plan to bake with it. If you do need to soften it in the microwave, then make sure to only microwave for 10 seconds per 1/2 cup, otherwise you can melt portions of the butter and that is not good.
• Make sure to set a timer when whipping the butter, cane sugar and vanilla extract. You want to make sure it’s completely combined first, then set your timer. It should look light in color and fluffy in texture. If it doesn’t then, continue to mix, until you see the visual signs. It may take a little bit longer if your butter wasn’t soft and at room temperature, which is why that step is important.
• I used organic milk chocolate pieces for the center, that are already in perfect circles. You can also use a broken piece of milk chocolate, Lake Champlain Organic Milk Chocolate Coins, or a little cluster of chocolate chips as well. This part does not have to look perfect, as you are going to cover it up with marshmallow anyways!
• When making the marshmallow topping, be sure to stir the gelatin and cold water together to prevent clumps.
• When mixing the marshmallow mixture, you can speed the mixer up as quickly as you can, as long as it’s not splattering. You want to mix until it turns bright white and looks shiny and fluffy. It should be somewhat thick as well, as when you spoon it onto the cookies, it should stay put.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Hot Chocolate CookiesDifficulty: Intermediate
A cozy hot chocolate is all wrapped up into a single cookie. These Hot Chocolate Cookies are a winter must bake!
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg
318 grams (2 1/2 cups) organic all purpose flour
56 grams (1/4 cup) Lake Champlain Chocolates Organic Hot Chocolate Mix
30 organic milk chocolate circles
1 teaspoon grass fed beef gelatin
2 tablespoons cold water
113 grams (1/2 cup) organic cane sugar
78 grams (1/4 cup) organic light corn syrup
2 tablespoons water
pinch of fine sea salt
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then mix for an additional 5 minutes until the butter is light and fluffy.
- Add the egg, flour, and cocoa mix and mix on low until combined.
- Using your hands, form the cookies into 30 balls and place on the prepared baking sheets. Using your thumb, make an indent into the middle of each cookie and place a piece of milk chocolate.
- Bake for 12 to 18 minutes, until the cookies look set. Allow to cool completely on the baking sheets.
- To make the topping: In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 2 tablespoons cold water, and stir to combine. Allow to set for 5 minutes.
- In a small saucepan, add the cane sugar, corn syrup, 2 tablespoons water, and sea salt. Heat on high and stir to combine completely. Continue to stir and allow the mixture to boil and rise up, remove from the heat.
- Pour over the top of the gelatin, and mix on low, gradually increasing speed until the mixer begins to thicken and turn white. Continue to increase speed as mixture thickens, until you are on high speed. Whisk until white and fluffy.
- Spoon the marshmallow fluff on top of the milk chocolate center.
- Torch, using a kitchen torch, for a toasted marshmallow!
- Store in a cool dry place for up to 5 days.
- High Altitude — Bake at 350°F for 15 to 18 minutes, until the cookies look set.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!