Ginger Elizabeth Hot Chocolate Truffle Cookies
These cookies are made from a cocoa mix, but it’s no typical hot chocolate. Made with high-quality couverture chocolate, the mixture creates a creamy, classic hot chocolate with a smooth texture and rich flavor. Even better, it comes with a secret recipe for impossibly delicious, chewy chocolate cookies that will wow any party host. Just add butter, sugar, eggs and a few more ingredients to the cocoa mix, bake for 6-8 minutes, let cook and put those slightly souffled cookies in a festive box. Attach a note, along with a second tin of the cocoa ($15 each, gingerelizabeth.com), singing your hostess’ praises, and just hope she shares.
Ginger Elizabeth Hot Chocolate Truffle Cookies
Makes 30 cookies
INGREDIENTS
1¼ cups plus 2⁄3 cup Ginger Elizabeth Hot Chocolate Mix, divided use 4tablespoons butter 2 eggs
¾ cup packed brown sugar
½ teaspoon vanilla extract
½ cup plus 2 tablespoons all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
DIRECTIONS
Heat oven to 350 degrees.
Using a double boiler — or a metal bowl set over, but not touching, simmering water — on medium heat, melt the 1¼ cups Ginger Elizabeth Hot Chocolate Mix with the butter. Set aside.
In a bowl, whisk together the eggs, brown sugar and vanilla. Pour egg mixture into melted chocolate mixture and mix until combined.
Add flour, baking powder and salt, and stir until just combined. Stir in remaining 2⁄3 cup hot chocolate mix.
Use a 1-ounce scoop or a tablespoon to portion 15cookies onto a sheet pan; repeat with a second sheet pan. Bake for 6to 8minutes, turning the pan halfway through baking. The cookies are ready when the middle does not look raw anymore, and the cookies are slightly souffled. Cool then wrap.
— Ginger Elizabeth Chocolates