Perfect for all this cold weather (aka winter) we’re having!
Serve these fresh out of the oven with glass of cold milk or mug of hot cocoa. You won’t be disappointed!
I spent my long weekend in Dallas for SMU homecoming which was an absolute blast and also a fun reminder that I’m definitely not in college anymore.
I got to eat at some of my favorite Dallas restaurants but will be back soon because there are plenty of others I need to revisit.
My sweet friend Caroline made me hot cocoa because it was a little chilly out (40 degrees) and then Emma requested cookies so here we go!
All of my friends have been overwhelmingly supportive of honeyibaked which makes me smile stupidly big. This weekend was great because I had people outside of my tight group of friends tell me how much they enjoy what’s going on here. That was the highlight of my weekend so thank you people!!! It goes straight to my head lol but actually is much appreciated.
These really are hot cocoa in a cookie. Something you maybe didn’t know you needed. Next time I make them I will be adding tiny marshmallows on top of the fudgey chocolate.
1 stick unsalted butter, room temp
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/4 cup almond milk
1.5 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Fudgey Dark Chocolate:
1/2 cup dark chocolate chunks or chips
1 teaspoon vanilla
1/2 tablespoon butter
1 tablespoon sugar
Add butter, sugar and vanilla to a mixing bowl and use a hand or stand mixer to beat until smooth. Next add in the egg and almond milk, beat until incorporated and homogenous.
Sift dry ingredients into a medium bowl and then add to the wet ingredients in thirds, mixing each time.
Remove dough from the bowl and wrap in plastic wrap then sit in the freezer.
Heat oven to 350 degrees and line a baking sheet with parchment paper.
When the oven is done heating, remove dough from the freezer and roll into 1 tablespoon size balls. Press each ball into a flat circle, about 1 cm thick. Place cookies the baking sheet about 1 inch apart. Bake 10 minutes.
After 10 minutes, remove baking sheet and whack it on the counter to flatten the center of each cookie. Bake for another 2-3 minutes.
Add 1/2 tbsp butter and 1/2 cup chocolate chunks to a microwave safe bowl and microwave for 30 seconds, stir, microwave another 30 seconds then stir again.
Add in sugar and vanilla, stir, microwave 30 seconds, stir. Repeat microwave and stir steps a couple more times until the chocolate thickens up slightly like room temp butter.
Using a butter knife, spoon or small flat spatula, spread chocolate mix on 1/2 of every cookie like in the pictures.
Let me know if you make these! I love hearing from people @honeyibaked on instagram.