Cookie Dough Hot Cocoa

COOKIE DOUGH HOT COCOA

Time: 45 minutes // Servings: 4

INGREDIENTS

For the cookie dough //

  • 1/2 cup + 1 tbsp heat-treated flour

  • 1/8 tsp salt

  • 3 tbsp unsalted butter, very soft but not melted

  • 1 tbsp granulated sugar

  • 1/4 cup brown sugar

  • 1 tbsp + 1 tsp milk (any kind!)

  • 1 tsp vanilla extract

  • 1/4 cup mini chocolate chips

For the hot cocoa //

  • 4 cups milk (the higher the fat content, the creamier your hot cocoa will be!)

  • ¼ cup unsweetened cocoa powder

  • ¼ cup confectioner’s sugar

  • ½ cup semisweet chocolate chips or chopped chocolate bar

  • ¼ teaspoon vanilla extract

  • Mini marshmallows, for topping (optional)

  • Chocolate sauce, for topping (optional)

  • Sprinkles, for topping (optional)

DIRECTIONS

  • In a medium bowl, whisk together the heat-treated flour and salt. Set aside.

  • In a bowl, mix together the soft butter and sugars. Stir until completely combined.Add the milk and vanilla and mix until fully incorporated, about 2 minutes.

  • Add the flour mixture and mix just until combined.

  • Use a rubber spatula to fold in the chocolate chips. Once you’re done, grab a cookie scoop to portion the cookie dough into balls, about 2 Tablespoons in size. Freeze while you make the hot cocoa.

  • In a small saucepan, heat the milk, cocoa powder and confectioner’s sugar until warm, but not boiling. Add in the chocolate and stir until completely melted and smooth. Remove from heat and stir in the vanilla.

  • Grab some mugs and assemble the hot chocolate. Place two cookie dough balls in the bottom of each cup. Pour the warm cocoa on top.

  • Top with mini marshmallows (toast them if you want using a brûlée torch), chocolate sauce, and sprinkles. Best served immediately while the cocoa is still hot and the cookie dough at the bottom is molten and melty!

Kristen Page