Note: The wonderful Alice strikes again, selecting a fantastic cookie recipe from among Tasty Kitchen’s (almost) 20,000 recipes (wow!) and taking photos for us, step-by-step. These look so incredibly delicious.
What exactly is a hot chocolate triple chocolate chip cookie? This cookie addict just had to find out! Browsing through all the delicious cookie recipes here on Tasty Kitchen, I was very intrigued by this creative adaptation for the traditional chocolate chip cookies. Not only does it use pre-made hot chocolate packets, it also uses three different types of chocolate chips. Now you’re speaking my love language.
Tasty Kitchen member, Alison Anderson, is the genius behind this great cookie. When you bite into the cookie, it tastes exactly like hot chocolate and a chocolate chip cookies. This is a fusion of the very best kind! So let’s get started.
You will need butter, white and brown sugar, vanilla extract, eggs, hot chocolate packets, flour, baking soda, salt, and three types of chocolate chips: milk, semi-sweet, and white.
Cream the butter and sugars.
What you’re looking for is a nice and light texture. Typically when you begin to cream butter and sugar together, the mixture is very dense.
By beating them for a few minutes longer the dense mass transforms itself into a frosting-like (light and fluffy) texture.
Add eggs and vanilla making sure to scrape down the sides of the bowl. Mix until it is well combined. The recipe calls for mixing all the dry ingredients into a bowl before adding it to the wet ingredients.
The mixture should resemble chocolate ice cream in color and visually.
Add chocolate chips and slowly mix them in. If you have kids they will love helping with this part because they will steal chocolate chips when you’re not looking. Go ahead and let them have fun. This is the only time I will advocate stealing anything. We’re talking about chocolate here—I get it.
The recipe calls for chilling the dough for an hour. I allowed mine to chill for a little bit shorter. Chilling dough helps for a few reasons. It gives the ingredients time to come together, makes for an easier time for scooping, and also helps retain its shape when baking.
When I bake cookies I always use a cookie scoop to form uniform dough balls. It helps for the cookies to be the same size. This way my kids don’t complain that the other one got a bigger one. If you want to avoid the ‘Mom, Suzie got a bigger cookie than I did!’ battle, do yourself a huge favor and invest in a cookie scoop. They are very inexpensive and will become one of your most valuable kitchen tools—I promise.
The key to scooping uniformed dough balls is to make sure the scoop is packed with dough.
Like this!
Be sure to scrape the scoop alongside your mixing bowl so any excess dough is removed.
Feel free to lick and eat the batter of the beater and the scoop. It’s a baker’s reward.
Bake cookies 9-11 minutes or until golden brown. Some ovens may take longer so be sure to check after the recommended times. Mine took 13 minutes.
And make sure you have a glass of milk ready when they come out of the oven.
Enjoy!
This recipe makes a lot of cookies. I cannot tell you an exact amount because I chose to freeze some of my cookie dough for a rainy day, but I’m guessing it probably makes about 4 dozen.
Just for fun, I suggest adding a teaspoon of cinnamon or an additional ½ teaspoon of sea salt. The cinnamon would make it more like a Mexican hot chocolate and the hint of sea salt adds is nice because it offsets all the sweetness from the chocolate.
Thanks, Alison. My kids loved your cookie recipe!
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Description
I decided to see what happens if you add hot chocolate mix to cookie batter. AMAZING things, that’s what.
Ingredients
- 2 sticks Salted Butter, At Room Temperature
- 1 cup White Granulated Sugar (I Like Baker's)
- ⅔ cups Packed Light Brown Sugar
- 2 whole Large Eggs
- 1 teaspoon Pure Vanilla
- 3-¼ cups All-purpose Flour
- 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
- 1 teaspoon Salt
- 1-¼ teaspoon Baking Soda
- 1 cup Each White, Milk, And Semi-sweet Chocolate Chips
Preparation Instructions
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.
_______________________________________
Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s also a weekly writer for PBS Parents’ Kitchen Explorers. She’s the best-est.
71 Comments
Comments are closed for this recipe.
Sandi on 1.3.2011
This recipe is quite useless. It does not tell how much of each ingredient to use.
chocolatesgifts on 12.30.2010
they’re amazingly delicious.. weeehh.. want to try one.. really..
alex on 12.13.2010
I just made these and doubled the batch. It turned out so weird looking. When I started to mix in the eggs, it started to curdle and looked horrible. Then when I added the flour in, it started to look a little more normal, but still. The texture was weird, it seemed like it was missing a liquid of some sort.
Kate G on 9.17.2010
I made these last weekend and followed the directions closely. I don’t have a cookie scoop so I tried to just make small dough balls by hand/spoon. I checked them after 11 minutes, and they were still raw in the middle, so I just kept check a few minutes at a time. It took quite a bit of time before they were no longer gooey in the middle, but by then they were really hard and crispy. They tasted fine but were incredibly crunchy. Has anyone else had this problem? Is it an issue of the dough not spreading properly or being too cool?
It was very thick dough and I wasn’t sure if maybe that was the issue either. I want to make these again and have a softer cookie than what I had the first time around. Just looking for pointers!
karen elizabeth on 9.15.2010
Made these cookies today. The dough is very thick. I don’t have a stand mixer so I kneaded the chips in by hand. I used much less than the recommended amount and rolled the dough into “ping pong” size balls baking about 12 minutes. Sooo good. This is a keeper recipe and could easily be modified to incorporate favorite add ins.
suzanne999 on 9.14.2010
I made these last weekend- delicious and very popular with my boys!
JudyJudy on 9.13.2010
My cocoa mix packs were .7 ounces, so I used 6 and my cookies were delicious. My semi-sweet chips were mini so that was a fun difference. Don’t reduce the salt because it really helps balance all the sweetness of the chocolate. My cookies look just like your pictures, which is rare baking here in the foothills of Colorado. Yum!
Juliet Sandquist on 9.12.2010
These cookies are delicious! I have made them two times this week, and they came out perfectly both times. Great tasting, beautiful color and perfect crunchy/chewy texture. Huge hit with my husband, too. Thank you for the recipe and the great photos!
bab on 9.11.2010
These were a huge hit with my crew of grain bin movers and cider makers. They really do taste like hot chocolate
Laura K. on 9.10.2010
just made them yesterday, and half the batch is gone…they are an instant favorite!! Thanks for sharing!!
Ana Burke on 9.10.2010
Made these! Everyone in my house loved them; makes a nice big batch too!
Michelle on 9.9.2010
Chocolate, chocolate, and more chocolate. Wow, going to have to try this out. Btw, having a cookie scoop makes the job so much easier.
Speaking of chocolate, to celebrate Cadbury Dairy Milk’s Fair Trade certification there’s a contest going on right now for Canadian residents.
The contest encourages people to make “Fair Trades” in exchange for a chance to win a trip for 4 to Ghana. The winner will get to see the impact of Fair Trade on cocoa farms in Ghana, Africa.
You can check it out at http://dairymilk.ca/fairtrade.
Thanks!
Michelle
Jamie on 9.8.2010
I saw that someone above asked about the quantity in the packets. I was curious myself so measured one of my instant packets and it came out to about 3 Tbsp. in there.
cookincanuck on 9.8.2010
Fantastic idea to add packaged hot chocolate – I never would have though of that! The color of the cookie dough is so rich.
See Nikki Cook on 9.8.2010
WOW these were great! my batter was a bit dry, but they came out great.
I only baked a dozen and froze the rest.
Hopefully I can keep from eating the frozen dough balls!
Thanks for a great unique recipe.
Niki on 9.8.2010
The cocoa measured out to be about 3 1/2 Tablespoons. Hope this helps!
lauren on 9.8.2010
Mine bombed. I don’t know what I did, I followed everything exact ….. except I couldn’t find my glasses and I thought it said 3 1/2 cups of flour. After I was done, I found my glasses and discovered it said 3 1/4 cups of flour
. I can’t imagine that much making a difference, but they didn’t flatten out. Needless to say I was very disappointed and I probably won’t be making these again. I think I’ll stick with sugar cookies from the tube. On a lighter note, your pictures are beautiful! 
Abby on 9.8.2010
Thanks so much Alice–this helps a lot!
Alana Karl on 9.8.2010
Oh my goodness, these look delicious. Can’t wait to try them!
kristen75 on 9.8.2010
I have been thinking about these since I saw your recipe yesterday … I’m going to have to make these, & take them to work or I”ll eat them ALL !!!
thanks for sharing !
JJ on 9.7.2010
These look amazing! Gorgeous photos too!
Megan on 9.7.2010
Just made these. the dough was very thick, but I think it will be okay. All are cooling now – so the taste test is coming up soon! Thanks for the recipe! Yummm!
Alice on 9.7.2010
Hi Abby,
I find some recipes do require flattening the dough a bit and others do not. There is no hard and fast rule when to do this. I would say if the dough is really stiff, slightly flatten each ball with the palm of your hand. If the dough is soft, do not flatten at all. In fact, if the dough is super soft, they might need to be refrigerated slightly before baking. Hope his helps.
Abby on 9.7.2010
Hi Alice! What a unique and delicious looking cookie recipe! I use cookie scoops when making cookies, but find that I have to flatten the dough out before baking so the final outcome willspread out a bit. Otherwise, my cookies don’t flatten at all. Could there be something wrong in my batter?
erica on 9.7.2010
These look super yummy! I’ll have to make them gluten-free…if possible.
Also, for those concerned about raw eggs…get your eggs from a local farmer or just someone local who pastures their chickens and sells the eggs. Salmonella is pretty much found in store-bought eggs…even the cage-free eggs, which simply means they’re not in cages – the conditions can still be gross and a zillion chickens “free-ranging” in a tiny barn.
Baking is my Zen on 9.7.2010
These look great. I like the photography!
Carmen
Lacey Bean on 9.7.2010
OMG. I need to make these YESTERDAY.
Pamlois on 9.7.2010
The cookies were marvelous. I am farily new to this website. Does anyone know if you can save these types of recipes as a favorite on line. Or do you just have to print them out the good ole fashioned way?
kitchenlovenest on 9.7.2010
Yum–I’m thinking this might be the recipe for the back-to-school cookies I need to bake soon . . .
Mary on 9.7.2010
where is the ingridents list? How much of what do we use.?
Teresa C. on 9.7.2010
Oh, and I also added cappuccino chips! Double Yum!
Teresa C. on 9.7.2010
I added 1 tsp. of espresso powder to mine and had them for breakfast. YUM.
maria on 9.7.2010
I’m on my way to the store to get the ingredients right now – where can I find the printable recipe? please help…
Jenny on 9.7.2010
Ok – I have just recently started baking so I have a really dumb question…in the photo – what kind of cookie sheet liner do you bake these on? Thanks for the advice to the newbie
Alice on 9.7.2010
Aspen: I don’t know the quantities. We are all out of the hot chocolate packets.
Daniela: I don’t know what you mean by the quantities. They are in the original recipe which can be found here.
https://tastykitchen.com/tasty-kitchen/recipes/desserts/hot-chocolate-chip-cookies-the-triple-threat-the-best-cookies-ie28099ve-ever-made/
Daniela on 9.6.2010
where are the quantities? Can’t find them
Pamlois on 9.6.2010
I am making these right now. They seem to be taking a little longer to cook. Smell wonderful!
esavvymom on 9.6.2010
Look delicious! Just make sure you don’t use your TONGUE to lick the cookie scoop. I know people who have done that and accidentally squeezed the trigger…OUCH!
aspen on 9.6.2010
What is the actual volume of hot chocolate used? I have the tins, not the packets and I can’t convert 4 oz. into cups. (Metric country here.)
Alice on 9.6.2010
Holly: The original recipe can be found here.
https://tastykitchen.com/tasty-kitchen/recipes/desserts/hot-chocolate-chip-cookies-the-triple-threat-the-best-cookies-ie28099ve-ever-made/
Alice
mrsh on 9.6.2010
Thank you so much! It’s a big help to know how much dough you scoop up for each cookie. elimaxandlela mentions 1/4 cup dough and I happen to prefer slightly smaller cookies.
Holly on 9.6.2010
Recipe? I can’t find it and they look so good.
Alice on 9.6.2010
MRSH: My cookie scoop is a medium one. It scoops about 1.5 tablespoons of dough. Hope this helps.
PennyPue on 9.6.2010
I want soooo badly to make these. But I have no oven, and no chance of getting one for quite a while.
Can these be made in a dutch oven over a campfire?? roflmbo
Louise on 9.6.2010
Yum… these will be on the table this week!
mrsh on 9.6.2010
Alice, is your cookie scoop 1/4 cup? I’ve been staring at the picture of your scoop next to the egg shells and can’t decide. Are my eyes deceiving me? Thanks
aspen on 9.6.2010
I buy the hot chocolate in tins, not packets. Can anyone convert 4, 1 oz packets into cups for me? Thanks
alice on 9.6.2010
Hey Everyone.
I’m so sorry the link is not working. Here is the correct link.
https://tastykitchen.com/tasty-kitchen/recipes/desserts/hot-chocolate-chip-cookies-the-triple-threat-the-best-cookies-ie28099ve-ever-made/
Alice
rubybell on 9.6.2010
I just e-mailed Alice (recipe creator) thru her website, noting the error and asking her to repost the recipe. We’ll see if that works.
rubybell on 9.6.2010
I cannot find the recipe also. The link ‘mrsblocko’ linked to above is not the right username and the ladies look completely different.