Thick, Chewy Hot Cocoa Cookies

Victoria Dwek Victoria Dwek
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It’s a little bit of a relief, being between mixers (the previous one’s old and creaky…and the new one is on backorder…). I had almost thought I was not going to bake cookies this winter. Because, who are we kidding—cookies with margarine/ butter that gets creamed in a mixer with sugar are way better than any that could be mixed in a bowl. But after a couple of really good bowl-only recipes (out of necessity! You see, it serves you well that I’m between mixers!), I’m not so convinced that I’ll need to take out my mixer to make good cookies anymore.

Yield: 12 large cookies or 24 small cookies

30m 12
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Egg, Dairy, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a bowl, whisk together oil and sugars. Add in eggs and milk.

  3. Add in dry ingredients and mix until combined. Add in another tablespoon or so of milk if there’s still dry ingredients that haven’t gotten incorporated into the batter (until it all comes together).

  4. Using a cookie scoop (or an ice cream scoop), scoop cookies onto a lined baking sheet. Large-sized cookies like the one in the photo need 15 minutes; smaller cookies need less.

Notes:
Baked cookies store at room temperature up to four days; freeze up to two months.

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1 Comment

Rachel Orlinsky •

are there supposed to be chocolate chips in this recipe