I had the urge to make something with chocolate today, and I wanted to share a fun adaptation of a recipe that has become a favorite at our house. It has been very cold and snowy this week, and the driving has been precarious at times. The air is fresh and the snow is beautiful though, and it feels good to come in from the cold and have something warm to drink and a chocolate cookie to eat. 
My kids are on a hot cocoa kick lately, so we have a lot of hot cocoa packages in the pantry. My daughter and I love to experiment in the kitchen, and she is the one who actually came up with this variation of the traditional Nestle’s Tollhouse Chocolate Chip Cookies. We have tested it several times, and it has become a favorite winter treat. We replace 1/4 of the white sugar with hot cocoa mix (I buy the kind sweetened with sugar, not high fructose corn syrup, and try to see that it is ethically sourced cocoa) and we add 1/2 teaspoon of almond extract to the batter, which gives a hint of cherry flavor. Serve these cookies with a glass of milk or a cup of coffee or tea, and a little bowl of fresh raspberries. They are the perfect treat to take the edge off the stress of the week! “As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U, is the proper time for chocolate.” –author Sandra Boynton
Cocoa Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (if you are using salted butter, cut the salt to 1/2 teaspoon or omit completely)
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/4 cup sweetened hot cocoa mix
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 2 cups chocolate chips
Directions:
Preheat your oven to 375 degrees Fahrenheit. Combine the flour, baking soda and salt in a small bowl. Vigorously stir the butter, granulated sugar, brown sugar, hot cocoa mix, vanilla extract, and almond extract in a bowl until creamy. Add the eggs, one at a time, stirring well as you add them. Gradually stir in the flour mixture until everything is combined. Fold in the chocolate chips. Bake for 9 to 11 minutes, or until cookies are done. Cool for a couple minutes on baking sheets, then transfer to a wire rack to cool completely. Enjoy!
This recipe is adapted from the traditional Nestle Tollhouse Chocolate Chip Cookies recipe
What a fun twist on a classic!
Thanks, Tracy–it is fun to make and eat!
You cookies look wonderful. I always have trouble with chocolate chip cookies for some reason. I think it has to do with the butter… Interesting you added hot cocoa mix. I’ll give this a go!
Thank you! For me, what works best with the butter is making sure it is soft but not so melted that it is liquid. Hope you enjoy it!
Yum. My family is going to love these cookies
Oh good, I hope you enjoy them!
So crazy about the snow. Love your dishes and your cookies! Cool addition of almond and vanilla. I like that.
Thanks, Amanda. I love how the almond extract gives a cherry flavor. Hope all is well with you!
scrumptious cookies Jenny… 🙂
Thank you, Chitra!