Ingredients
2 sticks Salted Butter, At Room Temperature
1 cup White Granulated Sugar
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
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, set aside.
In a medium bowl, whisk together the flour, hot chocolate mix, salt and baking soda.
In the bowl of a stand mixer (or a large bowl with a hand mixer) cream butter and sugars until smooth and fluffy. Beat in eggs, one at a time until incorporated well then add vanilla until combined.
Add the dry ingredients to the wet ingredients in 3 to 4 parts, making sure all is incorporated. Do not over-mix, mix until the dry ingredients just disappear. Using a rubber spatula, fold in chocolate chips.
Cover the bowl with plastic wrap and chill the dough for an hour or so.
Using a 2 Tablespoon cookie scoop (or simply using a regular spoon and eyeballing) scoop the dough onto prepared baking sheets. Bake for 9-11 minutes, rotating baking sheets halfway front-to-back, top-to-bottom until edges are golden brown. Let cool for 5 minutes before removing from pan to a rack to cool.
Note: Adding cup up mini marshmallows would heighten the “hot chocolate” appeal. Cut 1/2 cup of mini marshmallows into quarters and mix in with the chocolate chips and proceed with the recipe.
