Welcome to November. I really have nothing good to say about this month. Normally I pack up and run to a beach on a tropical island somewhere. I took my annual vacation in the spring this year (read about Portugal here) so there will be no beach for me for a while. The thought of this is quite depressing for me. Really when you think about it what is good about November? The weather isn't fantastic, there is no holiday or day off, and there are months of cold and snow ahead. It's no wonder that I run away every year.
Now that I have hit you with all the doom and gloom of a Canadian November I'll try and cheer you up a bit. Winter gives us the opportunity to open our kitchens to a whole new style of cooking. Dust off your crock-pot, it's time for it to shine! The colder weather means a total shift in what we crave. Gone are lunchtime salads - instead soups, stews and comforting pasta dishes take center stage. Snacks also need a makeover, lime gelato is not as appealing when there are flurries outside. Full-bodies, rich, warm treats that seemed too heavy in August now make an appearance again.
I wanted to try to embrace the season as best as I could, so I started November off with a real treat. Cold weather makes me want to curl up under a blanket with hot cocoa and a cookie, which was the inspiration here, hot chocolate cookies! I have had this recipe forever and November seemed like the prefect time for it to make its public debut. These are so amazing when they are fresh from the oven, all warm and chocolaty. You can serve them at room temperature or warm them up if you somehow manage to restrain yourself from eating them all when they come out the oven. I used raspberry hot chocolate mix in these and they were out of this world, however regular or any other flavor would work just as well. I have used chocolate liqueur to make these a little more adult, but vanilla extract is a good substitute if you are making these for kids. If you don't have marshmallows lying around you could skip them, I just thought they were super cute. Chocolate sprinkles would be a fun touch if you wanted to use those instead.
Hot Chocolate Cookies
1 Cup Unsalted Butter, Room Temperature
.66 Cups Light Brown Sugar
1 Cup White Sugar
1 TSP Chocolate Liqueur
3.25 Cups AP Flour
.33 Cups Raspberry Hot Chocolate Powder
1 Tsp Salt
1.25 TSP Baking Soda
Mini Marshmallows To Garnish
Preheat oven to 350 degrees
Cream butter and white sugar together until color changes and the mixture is fluffy
Mix in brown sugar
Add eggs and chocolate liqueur
In a different bowl mix together the dry ingredients
Fold the dry ingredients into the butter mixture
Mix until blended
Place tablespoon sized balls of dough onto a greased or lined baking sheet at least 1 inch apart
Bake for 5 minutes and take out of the oven
As quickly as you can, top with marshmallows and put back into the oven for another 5 minutes