hot chocolate cookies

Recipe
Written By Suzanne Vizethann

ingredients

  • 192 grams (6 ¾ oz)  All purpose flour 

  • 114 grams (4oz) cocoa powder 

  • 6 grams (1 teaspoon) baking soda

  • 2 grams (1 teaspoon) cinnamon

  • 1 gram (1 teaspoon) cayenne

  • 220 grams (1 cup) brown sugar 

  • 200 grams (1 cup) granulated sugar 

  • 56 grams (2 oz) butter 

  • 165 grams (¾ cup) canola oil 

  • 2 eggs

  • 13 grams (1 tablespoon) vanilla extract

  • 170 grams (1 cup) semi sweet chocolate chunks 

  • 45 grams (3 tablespoons) crystallized ginger chopped into small pieces

  • Maldon sea salt for dipping cookies

Makes 12 cookies

Preheat oven to 350 degrees

Mix together flour, cocoa powder, baking soda, cinnamon, and cayenne in a large mixing bowl.

In a bowl of a stand mixer fitted with a paddle attachment cream combine both sugars with the butter and on low speed for 2-3 minutes.  Add in the oil, eggs and vanilla, continue to mix for 30 seconds until combined.

Slowly add the dry ingredients and mix just until combined.   Fold in chocolate chunks and chopped ginger.

Use a 2oz scoop or a ¼ cup measuring cup to form cookies into balls and press down. Dip the top of cookie into sea salt and then place on a prepared cookie sheet. Let dough chill for at least 30 minutes before baking.

Bake for 10-12 minutes, rotating 180 degrees halfway through baking. The cookies should be a little soft when they come out of the oven as they will harden a little bit as they cool

Suzanne Vizethann

Chef

https://suzannevizethann.com
Next

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