Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Unbaked cookie dough balls freeze well for up to 3 months. Read my tips and tricks on how to freeze cookie dough. Baked and cooled cookies freeze well for up to 3 months. Thaw at room temperature. Keep in mind that after thawing, the chocolate may look streaky on top, or have condensation on the surface. Still fine to eat!
Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Kitchen Shears | Cooling Rack | Double Boiler (optional for melting chocolate)
Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the cookie dough ingredients. Extend the cookie dough chilling time to at least 3 hours.
Natural Cocoa Powder: Do you know the difference between natural cocoa powder and dutch-process cocoa powder? Use natural cocoa powder in this dough. Unsweetened cocoa powder weighs less than dry hot cocoa mix, so that is why you see the weights so different.
Hot Cocoa Mix: Be sure to use the dry hot cocoa mix, and not liquid hot cocoa. 1/4 cup (about 40g) is usually 1 standard packet. I usually use milk chocolate, but any kind works. Avoid the hot cocoa mix that has the little marshmallows in it. If you do not have hot cocoa mix, skip it entirely and increase the cocoa powder to 1/2 cup (45g).
Chocolate: The best chocolate for melting and drizzling is the “baking chocolate” bars found in the baking aisle of the grocery store. I typically use Baker’s or Ghirardelli brands, either semi-sweet, bittersweet, or milk chocolate if you can find it. They are usually sold as 4-ounce bars, so you’ll need 2 for this recipe. Do not use chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
ADVERTISEMENT
