Hot Chocolate Cookies

Secret Recipe Club is going through a transition period right now. So you might not see as many posts this month as you normally do for SRC. I decided I definitely wanted to participate even though it was optional in January. Once again, I was lucky enough to “meet” a new Blogger. Kate blogs over at Kitchen Trial and Error.

After browsing through her archives, I once again had a handful of recipes that looked appetizing. I chose the Hot Chocolate Cookies because they seemed fitting this time of year. They’re basically chocolate cookies, filled with a variety of chocolate chips, but instead of using cocoa powder, you use hot cocoa mix in the cookie dough. I used this Ghirardelli Double Chocolate mix, because it’s really good (not as good as Homemade Hot Cocoa, but definitely a close second).

I used a total of four different kinds of chocolate chips. I just pulled out a bunch of bags that were almost empty and finished them off. I ended up using 3/4 cup of both white chocolate and milk chocolate chips, then 1/4 cup of both bittersweet and semisweet chocolate chips. I loved how each of these cookies was jam packed with a ton of chocolate chips and every bite brought a new combination of chocolates.


I am submitting this for January’s What’s Baking, hosted by Melissa of I was Born to Cook. This month’s theme was Snowday Treats!

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Hot Chocolate Cookies

Yield: 5 dozen cookies

Ingredients:

3 1/4 cups flour
4 ounces hot chocolate mix (not sugar free)
1 tsp Kosher salt (or 1/2 tsp table salt)
1 1/4 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
2 cups of chocolate chips - any variety

Directions:

In a medium bowl, whisk the flour, cocoa mix, salt, and baking soda together. set aside.

In a separate bowl, use a mixer to cream the butter, sugar, and brown sugar until light and fluffy, about three minutes.

Add the eggs and vanilla to the butter mixture and mix until combined.

Add the dry ingredients to the wet, a bit at a time, until incorporated.

Fold in the chocolate chips.

Chill the dough for one hour.

Preheat your oven to 350F. line two baking sheets with parchment paper. drop by rounded teaspoons on about 2 inches apart.

Bake them one sheet at a time, for about 10 minutes. let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.

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10 Responses to “Ina Gartens Outrageous Oreo Crunch Brownies”

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    1
    Linds — November 25, 2008 at 1:59 am

    Oh my goodness, those look AMAZING!

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    2
    Ingrid — November 25, 2008 at 3:07 am

    Wow, that’s a lot of brownies. They do look heavenly! Thanks for sharing the recipe!
    Happy Thanksgiving!
    ~ingrid

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    3
    ~Amber~ — November 25, 2008 at 2:03 pm

    Wow, these look amazing!

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    4
    Jen — November 25, 2008 at 5:48 pm

    These are amazing! And they’re very chocolatey. Definitely need a glass of milk with them 🙂

  5. #
    5
    Katie — December 1, 2008 at 1:48 pm

    Whoa! Those look insanely decadent and delicious!

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    6
    Glenice — February 27, 2010 at 4:50 am

    Hi Jan. These Orio Crunch Brownies look delicious and I would like to try an make them. Being in Australia the recipe needs some clarification for me. How much butter is in a stick? We get butter in 1kg and 500 gm packs… Thanks so much. Just found your blog today and oh! oh!, everything looks so nice. I would like to leave my email address for you: jong2505@hotmail.com

    Thanks ever so much…
    Glenice

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    7
    Sarah — April 13, 2010 at 1:20 am

    These look so great! Can I eliminate the instant coffee or is it essential to the taste? I am making these for my 3-year-old niece’s birthday party, and she LOVES chocolate, but I don’t think she should have something with coffee in it. What are your thoughts?

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    Jen — April 13, 2010 at 11:59 am

    Sarah – The coffe in the brownies is there to enhance the flavor of the chocolate. It is not necessary, you could definitely take it out without any issues. I hope you enjoy the brownies!

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    Sarah — April 19, 2010 at 10:08 pm

    Sorry to be a pest with questions, but what kind of pan is the size you mentioned? I did a search online and I got two results – a jelly roll pan and also a much deeper roasting pan. The brownies in your photos look thick but I’m not sure if I need to pick up a new pan. Thanks for all of your help!!! 🙂

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    Jen — April 21, 2010 at 11:04 am

    Sarah – Sorry for not getting back to you sooner. The pan I used is 11x17x1. So it’s not very deep. I always call it a jelly roll pan. Hope that helps!

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