Sometimes the mood just strikes and all you want is some hot cocoa. It’s one of those things that just can’t be explained. Hot cocoa itself is a mood. So one day I was in one of those moods and decided to turn it into a cookie!
I couldn’t just add cocoa powder to a cookie dough recipe though because I wouldn’t know how much sugar or anything else there would be in the recipe. It also just needed that personal touch to make the recipe feel right. So I just asked myself, what is hot cocoa? It’s just cocoa, sugar, and milk. So simple and so divine.
However, I like a little spice in my cocoa so why not do what I like. I played around a bit and a surprisingly short time later, this “hot” cocoa cookie was born. And it was delicious.
Hot cocoa cookies
For the dough
First, place your butter and both sugars into your mixing bowl and (using the paddle attachment on the stand mixer) mix on medium speed for 5 minutes or until the butter and sugar mixture is thoroughly creamed together. After the first 3 minutes, scrape down the sides of the bowl so that everything gets combined properly.
While you are waiting for the butter mixture to cream, you can start to get your dry ingredients together. In a large bowl add your flour, nutmeg, cinnamon, clove, cardamom, salt, milk powder, baking soda, and baking powder. Mix all of these ingredients together using a whisk or fork and set aside for later.
Position your oven racks in the middle position and preheat to 375°f
Now that the butter and sugar has been well mixed add your egg, vanilla extract, and cocoa powder to the butter mixture and continue on medium speed for another 3 minutes. You will end up with a slightly glossy and chocolatey base for your dough.
Turn your mixer on low and slowly add the dry ingredients to the bowl. Be careful not to add too quickly or there will be a mess to clean up and the dough will not be exact. As soon as you no longer see white flour in the dough STOP MIXING! This is important because we are not trying to overstimulate the gluten in the flour.
Time to bake
Place your silicone baking mats or parchment paper onto you your baking tray. Using your cookie scoop, evenly space out 12 portions of the dough onto the tray. Then, with the palm of your hand, slightly flatten each one.
Once the oven is preheated, place the tray in the oven and set a timer for 10 minutes. DO NOT PUT THEM IN EARLY!
While they are cooking, set up a cooling rack and place paper towels on them to catch oils as they cool.
Remove the tray from the oven and, using a spatula, move each cookie to the drying rack. Let each batch cool for 10 minutes as they may still be doughy in the center. the 10 minutes of cooling will finish the cooking process without them burning and allow them to settle.
Repeat until there is no dough left to cook. Or maybe snack on the leftovers…
Spiced hot cocoa cookies
Equipment
- 1 Half sheet tray for baking
- 1 Silicone baking mat May also use parchment paper
- 1 cooling rack drape paper towels on top to absorb excess heat and oils
- 1 Cookie scoop you may use your hand but the results will be a bit different
Ingredients
- 10 Tbsp Butter Unsalted
- 3/4 Cups Light brown sugar
- 1/2 Cups White sugar
- 1 Large Egg
- 1 1/4 tsp Vanilla extract
- 2 tsp Dark cocoa powder
Dry Ingredients
- 1 3/4 Cups All-purpose flour
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/4 tsp Clove
- 1/8 tsp Cardamom
- 1 1/4 tsp Kosher salt
- 2 Tbsp Non-fat milk powder
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
Instructions
For the dough
- First, place your butter and both sugars into your mixing bowl and (using the paddle attachment on the stand mixer) mix on medium speed for 5 minutes or until the butter and sugar mixture is thoroughly creamed together. After the first 3 minutes, scrape down the sides of the bowl so that everything gets combined properly.
- While you are waiting for the butter mixture to cream, you can start to get your dry ingredients together. In a large bowl add your flour, nutmeg, cinnamon, clove, cardamom, salt, milk powder, baking soda, and baking powder. Mix all of these ingredients together using a whisk or fork and set aside for later.
- Position your oven racks in the middle position and preheat to 375°f
- Now that the butter and sugar has been well mixed add your egg, vanilla extract, and cocoa powder to the butter mixture and continue on medium speed for another 3 minutes. You will end up with a slightly glossy and chocolatey base for your dough.
- Turn your mixer on low and slowly add the dry ingredients to the bowl. Be careful not to add too quickly or there will be a mess to clean up and the dough will not be exact. As soon as you no longer see white flour in the dough STOP MIXING! This is important because we are not trying to overstimulate the gluten in the flour.
- Place your silicone baking mats or parchment paper onto you your baking tray. Using your cookie scoop, evenly space out 12 portions of the dough onto the tray. Then, with the palm of your hand, slightly flatten each one.
- Once the oven is preheated, place the tray in the oven and set a timer for 10 minutes. DO NOT PUT THEM IN EARLY!
- While they are cooking, set up a cooling rack and place paper towels on them to catch oils as they cool.
- Remove the tray from the oven and, using a spatula, move each cookie to the drying rack. Let each batch cool for 10 minutes as they may still be doughy in the center. the 10 minutes of cooling will finish the cooking process without them burning and allow them to settle.
- Repeat until there is no dough left to cook. Or maybe snack on the leftovers…
