These are sweet and comforting – hot chocolate in biscuit form. You can use whatever sort of chocolate or chocolate chips you like in these – white, dark, milk, or a mixture of any of those – just keep in mind that the dough will already be fairly sweet because of the hot chocolate powder. You do want to find hot chocolate mix that is powdered and includes sugar and salt in its list of ingredients, not fancy drinking chocolate that’s made out of fine chocolate flakes.

The recipe will yield about 40 cookies if you make them with 1 packed tablespoonful of cookie dough each. This will produce a 2 inch wide cookie. Scoop out cookies to whatever size you like – just make each batch the same size so they bake evenly.


Recipes: Hot Chocolate Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • . 125g butter, room temperature
  • . 100g caster sugar
  • . 100g light or dark brown sugar
  • . 1 egg
  • . 1 tsp vanilla extract
  • . 50g hot chocolate powder, such as Cadbury's Drinking Chocolate
  • . 200g plain flour
  • . ½ tsp baking powder
  • . ½ tsp bicarbonate soda
  • . 200g chocolate chips or chopped chocolate, to your liking


  1. Put the butter, caster sugar, and brown sugar in a bowl and beat very well until soft, fluffy, and lighter in colour. Mix in the egg, followed by the vanilla extract
  2. In a separate bowl, mix together the hot chocolate powder with the flour, baking powder, and bicarbonate soda.
  3. Gradually add this in four parts to the butter and egg mixture, combining until you get a soft dough which looks like chocolate ice cream.
  4. Add the chocolate chips or chopped chocolate and mix until the chocolate is evenly distributed. Cover the mixing bowl or turn out and wrap the dough in some cling film and leave to chill in the fridge for at least an hour until firm. You can leave the cookie dough for up to a week in the fridge.
  5. When you are ready to bake the cookies, preheat the oven to 180° C. Scoop out tablespoonfuls of cookie dough and place them 2 - 3 inches apart on baking trays lined with greaseproof paper. Don’t overcrowd them or they will fuse together upon baking - you should have about 6 – 8 per tray.
  6. Bake for 9 – 11 minutes, depending on the size of the cookies. They will be puffy and just set and dry on top, but still very soft when you take them out: leave to cool on the trays for 5 – 10 minutes before moving them onto cooling racks.
  7. You can steal a warm mouthful of freshly baked biscuits before they’ve completely firmed up – cook’s treat.

Adapted from Alison Anderson’s recipe

Image courtesy of Nathan Borror


About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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