Triple-Chocolate Hot Cocoa Cookies
Makes about 24 cookies
  • ¾ cup (170 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 2 large egg yolks (37 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • ½ cup (85 grams) chopped milk chocolate, melted and slightly cooled
  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (40 grams) unsweetened drinking chocolate powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • White Chocolate Ganache (recipe follows)
  • 1 tablespoon (5 grams) unsweetened cocoa powder
  • ½ teaspoon (1 gram) ground red pepper
  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Beat in egg yolks and vanilla. Beat in cooled melted chocolate.
  3. In a medium bowl, whisk together flour, drinking chocolate, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into smooth balls (29 grams each). Place 2 inches apart on prepared pans. Using the back of the scoop, gently make an indentation in center of each ball.
  4. Bake for 9 to 11 minutes. Remove from oven, and press down centers again. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Pipe White Chocolate Ganache into center of each cookie. In a small bowl, stir together cocoa and red pepper. Dust cocoa mixture onto cookies.
Recipe by Bake from Scratch at