When the weather turns chilly, few things are as comforting as a steaming mug of hot cocoa. I absolutely love hot chocolate and have shared my decadent hot chocolate recipe already. But sometimes you can’t beat the ease of a powdered mix. So now I’ve gone and made my own homemade hot cocoa mix recipe.

There’s something incredibly satisfying about preparing your own blend from scratch. You know what’s inside it and can ensure that it’s rich, creamy, and perfectly sweetened to your taste. I honestly had no idea what made hot cocoa mix before looking into making this recipe.

I love the fact that I can choose high-quality ingredients. Especially since I am a chocolate fiend. And many times those store-bought mixes just don’t seem to have that deep cocoa flavor I want. Using a good brand of cocoa and upping its ratio in the recipe makes this homemade hot cocoa mix really stand out from the rest.

The goal is deep, chocolatey flavor with a rich and creamy texture. By following this guide, you’ll be well on your way to concocting the best homemade hot cocoa mix that will become a staple in your kitchen every winter.

Ingredients for Homemade Hot Cocoa Mix

Creating your own homemade hot cocoa mix is not only easy but also allows you to customize the flavors to suit your preferences. Let’s dive into the essential and optional ingredients that will make your powdered milk hot chocolate recipe stand out.

Essential Ingredients for this Hot Cocoa Mix Recipe

Unsweetened Cocoa Powder – The backbone of any hot cocoa mix is the unsweetened cocoa powder. This ingredient provides the rich, chocolatey flavor that makes this drink what it is. Opt for a high-quality cocoa powder to ensure a deep, robust taste. I highly recommend both Valrhona Cocoa Powder and Rodelle Baking Cocoa as high-quality cocoa for this recipe. When making this recipe I used Valrhona.

Powdered Milk – Powdered milk is an essential component in a homemade hot chocolate mix. It adds creaminess and richness to your drink without the need for fresh milk, making your hot cocoa mix shelf-stable and convenient. By volume, this is actually the largest portion of the mix.

Powdered Sugar – For sweetness, powdered sugar is the best choice. It dissolves quickly and evenly, ensuring that your hot cocoa is smooth and free of granules. Adjust the amount of powdered sugar according to your sweetness preference.

Salt – A small pinch of salt may seem insignificant, but it plays a crucial role in rounding out the flavors. It enhances the chocolate’s depth and balances the overall sweetness of your hot cocoa mix recipe.

Optional Ingredients

Vanilla Powder – Vanilla adds a great, subtle flavor. But it is hard to add vanilla extract to a dry mix. So, try using some vanilla powder to add the flavor while keeping the mix dry. Adding a hint of vanilla powder can elevate your hot cocoa mix to new heights.

Mini Marshmallows – Who can resist the charm of mini marshmallows floating on top of hot cocoa? They add a fun, nostalgic touch and melt slightly to create an extra layer of sweetness and texture. I mostly wanted to add these to mimic the store-bought mixes that come with mini marshamallows. I bought an irrationally large amount of dehydrated mini marshmallows from Amazon.

Cinnamon – For a cozy, spiced twist, a dash of cinnamon can work wonders. It pairs beautifully with chocolate, adding warmth and a subtle complexity to your homemade hot chocolate mix. It will make your mix more akin to Mexican-style hot chocolate like from the brand Abuelita.

Candy Cane Bits – A festive addition that adds a refreshing, minty burst of flavor that contrasts wonderfully with the rich chocolate. Perfect for holiday treats or whenever you’re in the mood for something different.

By combining these essential ingredients with your choice of optional add-ins, you can create a homemade hot cocoa mix that is not only delicious but also tailored to your preferences. Whether you’re making a big batch to store for the winter or putting together a thoughtful gift for friends and family, this hot cocoa mix recipe is sure to impress.

Step-by-Step Guide to Making the Best Homemade Hot Cocoa Mix

Creating the best homemade hot cocoa mix is simpler than you might think. It starts with the right ingredients and techniques. Follow this powdered milk hot chocolate recipe to ensure your homemade mix is creamy, chocolatey, and absolutely delightful.

Measure out the ingredients – Accurate measurements are key to getting the perfect balance of flavors in your homemade hot cocoa mix. Measure out all of your ingredients. Depending on your taste preference, you can adjust the sugar quantity slightly, but sticking to my tested ratio will yield great results. Note that you can wait to measure out the larger mix-ins like dehydrated marshmallows since they can’t be sifted in the next step.

Sift everything together – Sifting is an important step that should not be overlooked. Cocoa powder tends to clump, which can result in a lumpy hot cocoa mix if not properly addressed. Use a fine-mesh sieve to sift all but the larger ingredients into a big mixing bowl. This process will break up any clumps and ensure a smoother consistency in your final mix. Break apart any larger clumps and force them through the sieve.

Mix everything thoroughly – With your ingredients sifted together, it’s time to stir them into a cohesive mix. Use a whisk to evenly mix the ingredients together. For a super smooth consistency, you could also use a food processor to combine the ingredients. I think it’s a bit of overkill but to each their own.

Add in larger mix-ins – Stir in any larger mix-ins like the dehydrated marshmallows or candy cane pieces.

Following these steps will help you create a rich, creamy, and delicious homemade hot cocoa mix that’s perfect for cozy winter nights.

Storing This Hot Cocoa Mix Recipe

When you’ve crafted the perfect homemade hot cocoa mix, you’ll want to ensure it stays fresh and flavorful for as long as possible. Proper storage is key to maintaining the quality of your mix, so let’s dive into the best practices for storing your homemade hot cocoa mix and understanding its shelf life.

Best Practices for Storing the Mix

1. Airtight Containers: Keep it in an airtight container. Exposure to air can lead to the mix absorbing moisture and clumping, which affects both texture and flavor. Mason jars with tight-fitting lids, vacuum-sealed bags, or any airtight plastic or glass containers are excellent choices.
2. Cool, Dry Place: Store your homemade hot chocolate mix in a cool, dry place, away from direct sunlight, heat, and humidity. A pantry or cupboard is ideal. Avoid storing near the stove, dishwasher, or any area with fluctuating temperatures.
3. Labeling: Always label your container with the date you made the mix. This is a simple yet effective way to keep track of freshness and ensure you’re using the mix within a suitable time frame.
4. Avoid Contamination: Use clean, dry utensils every time you scoop out some mix to avoid introducing moisture and contaminants that can ruin the homemade hot chocolate mix.

Shelf Life of Homemade Hot Chocolate Mix

When stored correctly, homemade hot cocoa mix can have a relatively long shelf life, making it a convenient and delightful treat to have on hand.

Typically, a homemade hot cocoa mix will last anywhere from 3 to 6 months when stored properly. The longevity depends on the ingredients used, especially the powdered milk.

Even if the mix is within the expected shelf life, it’s a good practice to give it a quick quality check before use. Look for signs of moisture, clumping, or any off smells. If in doubt, it’s best to err on the side of caution and discard any mix that seems compromised.

By following these storage tips and understanding the shelf life of your homemade hot chocolate mix, you can ensure that every cup you make is as delicious and satisfying as the last. So go ahead, whip up a batch, store it right, and enjoy the cozy comfort of homemade hot cocoa whenever the mood strikes!

Making a Drink with Your Homemade Hot Chocolate Mix

With our hot cocoa mix recipe made, it’s time to put it to use. To savor a steaming cup of hot chocolate, follow these simple steps using your homemade hot cocoa mix. This method ensures your drink is rich, creamy, and utterly satisfying.

Heat the Water or Milk – Decide whether you want to use hot water or milk to prepare your hot chocolate. Using hot water is quick and convenient, but using hot milk will yield a creamier and richer drink. I always prefer using milk as the base. Heat your chosen liquid until it is just below boiling point. You can heat it on the stovetop or directly in a mug in the microwave. Stir occasionally to avoid scorching if using milk.

Measure the Mix – Typically, 1/4 cup of our homemade hot cocoa mix per cup of liquid will give you a perfectly balanced hot chocolate. For a more intense chocolate flavor, feel free to add an extra spoonful. Adjust it to your liking. Add the hot milk or water and the cocoa mix into a mug together.

Stir to Perfection – Stir continuously for about 30 seconds to ensure the mix dissolves completely. If you notice any clumps, continue stirring or use a small whisk to break them up. Your basic hot cocoa is now ready to enjoy. And you made it all from scratch, well done!

Variations to Try

While the basic preparation is delightful on its own, there are numerous ways to elevate your homemade hot chocolate mix into a gourmet treat. Here are some variations you can experiment with:

• Peppermint Hot Chocolate: Add a drop or two of peppermint extract to your hot chocolate for a refreshing twist, or crush a candy cane and stir it into the mix.
• Mexican Hot Chocolate: Sprinkle in a pinch of cayenne pepper and a bit of cinnamon to add warmth and a slight kick to your drink.
• Salted Caramel Hot Chocolate: Drizzle in a bit of caramel sauce and a tiny pinch of sea salt to balance the sweetness with a hint of savory.
• Spiced Hot Chocolate: Add a dash of ground ginger, cloves, allspice, nutmeg, or cardamom for a spiced, aromatic beverage.

Feel free to get creative with toppings as well – whipped cream, marshmallows, chocolate shavings, or a sprinkle of cinnamon can turn your hot cocoa into a decadent dessert.

By following these steps and exploring these variations, you’ll transform your homemade hot cocoa mix into an enjoyable and personalized drink experience. Whether you stick with the classic preparation or venture into new flavor territories, each cup will bring warmth and comfort, perfect for any occasion.

Homemade Hot Cocoa Mix as a Gift

When it comes to giving gifts, nothing says cozy and heartfelt like a jar of this homemade hot cocoa mix. Perfect for the holiday season, a thoughtfully gifted homemade hot chocolate mix can warm up anyone’s day. Here are some creative ideas to make your homemade hot cocoa mix gift-ready:

Creative Packaging Ideas

• Mason Jars – A classic choice for a good reason. They’re practical but also visually appealing, showing off the delicious mix you’ve made. Layer the ingredients inside for a beautiful striped look, and let them mix it together themselves.
• Glass Tubes – For a more elegant presentation, consider using glass test tubes or spice jars. These are perfect for smaller portions and look stunning when grouped together in a gift basket. Bonus points if they fit a perfect single-serving amount.
• Cellophane Bags – If you’re going for a simple look, cellophane bags tied with decorative ribbons or twine can be an excellent option. They are also cheap and easy to transport.
• Vintage Tins – Scour thrift stores or online marketplaces for vintage tins. These unique containers not only add a touch of nostalgia but are also reusable, making your gift more sustainable.
• Gift Basket – Store the mix in any of the above containers, then add it to a gift basket along with some candy canes, mugs, marshmallows,

Personalized Labels and Tags

Personalizing your homemade hot chocolate mix gift with custom labels and tags will elevate it from a simple treat to a memorable keepsake. Include a small recipe card with instructions on how to prepare the hot cocoa mix. This not only adds a thoughtful touch but also ensures that the recipient knows exactly how to enjoy their gift. Here are some ideas to get you started:

• Printed Tags – Utilize online design tools or templates to create your own printable tags. You can find various free designs that suit any theme, from festive Christmas styles to minimalist, modern looks. I have also made my own fun printable PDF with instructions and ingredients listed out that you are free to use if you’d like.
• Handwritten Labels – Add a personal touch by handwriting labels on kraft paper or cardstock. Include the recipient’s name, a special message, and the ingredients list. Use a calligraphy pen for a more artistic look.
• Stamped Tags – For a more hands-on crafting experience, use rubber stamps to create unique designs on blank tags. You can find stamps with holiday motifs, personalized messages, or even cocoa-themed illustrations. I’ve never done this myself but I have seen some amazing creations.
• Chalkboard Labels – Chalkboard labels are both trendy and functional. Write the details with a chalk marker, and attach the label to your jar or bag.

Making your own hot cocoa mix is about enjoying homemade goodness. By creating your powdered milk hot chocolate recipe from scratch, you control the ingredients. Each cup reflects the care you’ve taken in making it by yourself.

So, gather your ingredients, mix a batch, and relish the process of making hot cocoa. Each mugful will remind you of simple pleasures and the unique taste of something made with care. Cheers to warm moments and delicious sips!

How did yours turn out?

I’d love to hear when you try out this homemade hot chocolate mix! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Homemade Hot Cocoa Mix

Recipe by Marc PetersonCourse: Drinks, DessertDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Indulge in the warmth and comfort of homemade hot cocoa mix. Use this easy recipe to make your own delicious hot chocolate mix today!

Ingredients

• 1 3/4 cups milk powder

• 1 1/2 cups powdered sugar

• 1 cup unsweetened cocoa powder

• 1 teaspoon cornstarch

• 1 teaspoon fine sea salt

• 1 tablespoon vanilla powder (optional)

• 1/3 cup dehydrated marshmallows (optional)

Directions

• Making the Powder Mix
• In a wide fine sieve set over a large mixing bowl, add the milk powder, powdered sugar, cocoa powder, cornstarch, fine sea salt, and vanilla powder
• Sift everything through the sieve, breaking up any clumps
• Using a whisk or a spoon, mix all the dry ingredients together until they are well combined and there are no clumps – if using dehydrated marshmallows, mix them in at this time
• Transfer the cocoa mix to an airtight container and store it in a cool, dry place for up to 6 months
• Making a Drink
• In a small saucepan or the microwave, heat your water or milk until it is hot but not boiling
• In a mug, stir 1/4 cup of the cocoa mix per cup of water or milk until fully dissolved

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The post How to Make the Best Homemade Hot Cocoa Mix appeared first on Do You Roux?.

Growing up, we would always have a plastic bottle of Hershey’s syrup ready to go. I used to mix it in with milk for a constant supply of quick chocolate milk. I hadn’t done that in a while because my wife grew up with Nesquik powder and that’s what we usually have on hand. So, it was about time for me to make my own homemade chocolate syrup.

I have long established my love of chocolate (see my homemade hot chocolate, dark chocolate ganache, white chocolate chunk cookies, and gooey German chocolate caramel bars for example). And a simple chocolate sauce like this makes it possible to add chocolate to anything!

Amazingly, it only takes 5 simple ingredients to make this syrup. And you will likely have most of them available in your kitchen already. So with just a small amount of time and effort over the stovetop, you can make your own homemade chocolate syrup.

Follow along below for a super easy recipe alternative to store-bought chocolate syrup. It is a delicious treat that everyone will love and it is easy to make!

Hershey’s Chocolate Syrup History

Hershey’s is a famous brand of candies and confections that originated in Pennsylvania. According to Hershey Community Archives, their chocolate syrup was first made commercially available in 1926 to bakers, soda shops, and restaurants. Then in 1928, it was sold for home use.

Originally sold in metal cans, they changed to their iconic plastic bottles in 1979.

According to Hershey’s website, their syrup currently contains the following ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Cocoa, Potassium Sorbate, Salt, Xanthan Gum, Mono and Diglycerides, Polysorbate 60, Vanillin.

With some of those complicated ingredients, you may think it is a bit scary to try and make this at home. But the homemade recipe is simpler and doesn’t use anything unique or complicated.

Easy Chocolate Sauce Ingredients

The 5 simple ingredients to make chocolate syrup are water, sugar, cocoa powder, vanilla, and salt. That’s it. Most kitchens will have the majority, if not all, of these ingredients on hand.

Seeing that this is a chocolate syrup, cocoa is the central ingredient for flavor in this recipe. So, while you can use any unsweetened cocoa powder in this recipe, I recommend using one of higher quality for the best results possible. I would suggest either this Valrhona cocoa powder or this Rodelle cocoa powder.

You could also use Hershey’s unsweetened cocoa powder since it is a Hershey’s copycat.

A touch of pure vanilla extract provides a good depth of flavor to the sauce. Many recipes call for this to be added after cooking, but I found that it made no difference to add it before or after. And it is a lot easier to just mix everything together to start. So that’s what I did. Take it or leave it.

For the sugar, we’ll just use simple granulated white sugar. Then finish things off with tap water and fine table salt.

How to Make Chocolate Syrup

Making a delicious dessert sauce isn’t difficult. So, don’t be afraid to give this a try.

When you start thinking about chocolate syrup, you need to understand that there are different kinds of syrups. Some are made with milk and or butter, while others are made without. You can use either kind of syrup in a recipe. However, I choose to use no dairy in this recipe.

It keeps things simple and straightforward with no real chance for mistakes.

Just measure out and mix together all of the ingredients in a medium-sized saucepan. I recommend using a whisk to help get the cocoa powder to stir into the water.

Note that when it is first mixed the cocoa powder will not fully stir into the water. You’ll likely have some dry-looking cocoa sitting on top of your sauce. This is normal. Once it heats up it will fully mix together into a beautiful chocolate syrup.

Put the pan over medium heat and stir it occasionally until it comes to a light simmer. At this point, all of the powder should be mixed in and it should look like a fairly smooth, dark sauce – though with some bubbles on top from stirring and simmering.

Turn the heat to low and let it simmer, stirring occasionally for about 10 minutes. This will let it thicken up a little and make the consistency more like Hershey’s syrup.

After 10 minutes you’ll have chocolate syrup ready to go.

Storing Chocolate Syrup

This recipe makes enough chocolate syrup that you’ll likely not use it all in a single go. If you do, let me know because I’ll be impressed.

So, we need a good way to store it. First off, it needs to be refrigerated and stored in an airtight container. You can use any food storage container or Tupperware to hold the sauce.

Store it in the fridge for up to 2 months.

But, I highly recommend storing this in a squeeze bottle with a cap like these plastic squeeze bottles from Amazon. This lets you store it in an airtight container while also making it very very easy to pull out and squeeze onto whatever your heart desires.

To get it in there you can pour it carefully or use a funnel to easily get the sauce in without spilling.

Using the Chocolate Syrup

Now comes the best part – chocolate syrup at home that is available for whatever you need. Top desserts and breakfasts, or just tip back and squeeze some straight into your mouth. It’s okay, I won’t judge you. Nobody will find out anyways.

As I noted above, my favorite use of this recipe is making quick chocolate milk. Just pour milk into a glass and squeeze or spoon in some chocolate syrup and stir it together. Keep adding the chocolate until it reaches your perfect milk-to-chocolate ratio. Everyone is different. My wife tends to like it with a hint of chocolate, while I tend to aim for chocolate overload. To each their own.

Also, try using this as a topping for any of the following:

• Homemade Crepes
• Fry Bread Scones (they’re basically like unglazed donuts…)
• Homemade or store-bought ice cream
• Pancakes and buttermilk waffles

When drizzling food with this chocolate syrup, also consider using some homemade whipped cream and/or salted caramel sauce for true sugary perfection.

This recipe is the perfect little dessert addition that is great for storing in your fridge for whenever the mood strikes.

How did yours turn out?

I’d love to hear when you try out this simple chocolate syrup recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Chocolate Syrup (Hershey’s Copycat)

Recipe by Marc PetersonCourse: Dessert, CondimentsDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This recipe makes easy chocolate syrup and it tastes just like Hershey’s Chocolate Syrup. It is so simple, anyone can make it.

Ingredients

• 1 and 1/4 cups water

• 1 and 1/4 cups granulated white sugar

• 1 cup unsweetened cocoa powder

• 1 and 1/2 teaspoons vanilla extract

• 1/8 teaspoon salt

Directions

• Mix together all of the ingredients in a medium saucepan, note that the cocoa powder will not fully mix in until heating
• Put the saucepan over medium heat while stirring occasionally until it just begins to bubble
• Turn the heat down to medium-low and simmer for 10 minutes, stirring occasionally
• Remove the sauce from the heat and let it cool
• After cooling, use it or store it in the refrigerator in an airtight container for up to 2 months

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The post Easy Chocolate Syrup Recipe (Hershey’s Copycat) appeared first on Do You Roux?.

For some reason a few weeks ago I got a hankering for some white chocolate chunk cookies. I probably saw some and then subconsciously needed to eat some. Who knows. But I finally got around to it and came up with this recipe to satisfy my chocolatey sweet tooth.

These homemade white chocolate chunk cookies are absolutely delicious! They’re easy to make and they’ll get you hooked on this multi-chocolate treat. I must admit that I am not the biggest baker, so it feels like a triumph whenever it ends up working out. I felt the same when I made my buttermilk biscuit recipe.

Basically, take your average everyday chocolate chip cookies and turn them up to eleven. Add cocoa to the dough, and substitute some big white chocolate chunks for the regular chocolate chips. And then bam, you’ve got a delicious new cookie to taste.

So what are you waiting for? Go ahead and give these a try!

Equipment to Make White Chocolate Chunk Cookies

Making homemade treats is fun, but sometimes you need equipment that makes the process easier. Here are some tips on how to make delicious, homemade white chocolate chunk cookie dough. The good news is that this recipe doesn’t require any equipment out of the ordinary for a general cookie recipe.

Equipment for baking cookies is generally quite straightforward.

First, we need to have a stand mixer, a handheld electric mixer, or just a mixing bowl and spoon. I prefer the stand mixer. You can definitely mix this together by hand, but it is much easier to mix using one of the electric mixing options.

Second, you’ll need all of the general baking equipment like measuring cups, spatulas, baking/cookie sheets, and an oven.

And finally, you may want a cookie scoop. A cookie scoop works well for scooping out and getting similar-sized cookies. Similar sizes will bake similarly in the oven, which is helpful. But just any regular old spoon can also be used to scoop out cookie dough.

Quality Ingredients for White Chocolate Chunk Cookies

Cookies are one of the easiest desserts to make at home. Just mix the dough, drop them on the baking sheet, and heat them up. But, to make them the best cookies possible, be sure to choose quality ingredients.

For this recipe, I recommend focusing on quality white chocolate first and foremost. Then make sure to have good cocoa and vanilla.

White chocolate can be polarizing – but I think that mostly comes down to people having low-quality white chocolate. White chocolate doesn’t have any cocoa solids that lend chocolate its distinct color but should be made with cocoa butter. A lot of bad white chocolate is made of oils and imitation flavorings instead of actual cocoa butter.

Good quality white chocolate will be smooth and silky in texture with subtle flavors that’ll depend on the manufacturer. If it is truly made with cocoa butter, then ‘white’ chocolate will actually be more of an ivory or pale yellow color. I recommend these Callebaut white chocolate chunks for this recipe. But any quality white chocolate chunks or white chocolate chips will do.

On the opposite spectrum to white chocolate is 100% cocoa powder. Where white chocolate contains no cocoa solids, cocoa powder is just cocoa solids without any cocoa butter. There are a lot of amazing unsweetened cocoa powders out there, and, though they vary in quality, will all work in this recipe if they are 100% cocoa.

I have typically used Rodelle Baking Cocoa or Valrhona Cocoa Powder when baking or cooking.

And finally, for the vanilla be sure to use real vanilla extract and not imitation vanilla.

Method for Mixing the Dough

We’ll use the same method from many cookie recipes – cream butter and sugar, mix in the remaining wet ingredients, mix in dry ingredients, and then add in the white chocolate chunks.

First of all, you need to mix together the butter and both the brown and white sugar. Creaming the butter with the sugar helps the sugar distribute evenly and adds a bit more air to the final dough.

Next, add in the wet ingredients – eggs, vanilla extract, and milk. Mix everything together until just combined.

Now, mix together all of the dry ingredients except for the white chocolate chunks. Then add those ingredients into the mixing bowl and combine until a dough forms.

And lastly, it is time to add the white chocolate – whether chunks or chips – into the dough. Just add them in and get them as evenly distributed as possible.

Make sure that everything is getting evenly mixed throughout the whole process. My mixer tends to have a few spots that need to be scraped or moved into the mix a little to make sure it is fully combined.

Cookie Scooping

Some cookie recipes call for chilling dough before scooping and baking. But I’ve elected not to do that here. Don’t ask me why, it just didn’t feel right. Maybe I was impatient. You can try chilling the dough and then cooking it. If you do, let me know how it goes.

As mentioned in the equipment section, you can use a dedicated cookie scoop or just a regular spoon to scoop out these cookies. In my estimation, a dedicated cookie scoop makes it easier to get similar-sized cookies and usually makes it easier to eject the dough out onto the cookie sheet.

Scoop between 1 and 1/2 to 2 tablespoons worth of dough into evenly-sized cookies onto a greased baking sheet. Leave 2 to 3 inches of space between the cookies for them to spread out while baking.

Gently press down the top of each cookie so that it is no longer a domed shape and is a little bit flatter. I think this helps them cook better.

Now they’re ready to transfer the cookies into the oven.

White Chocolate Chunk Cookies in the Oven

Baking cookies is at the same time very fast and excruciatingly slow.

And it can go from underbaked to burnt in seemingly the blink of an eye.

We’ll start with the oven at the typical 350°F (175°C). This is a great temperature for baking the cookies, giving them time to get crispy on the outside and chewy on the inside.

Let them bake for 9 to 11 minutes until they no longer look doughy or wet.

Remove the cookies from the oven, but don’t immediately remove them from the pan.

Cooling the Cookies

It is tempting to eat the cookies immediately out of the oven. But that is dangerous. Your mouth will pay a price for such a lack of patience.

Plus, this recipe uses a somewhat unique method of baking and cooling.

Leave the cookies on the baking sheet for 2 to 3 minutes after removing them from the oven. This will keep a little more heat on the bottom and help it crisp up nicely.

Gently remove the cookies from the baking sheet to a cooling rack or a plate. The cooling rack will help them get down to safe eating temperatures quickly because it allows for airflow on nearly all outside surface areas of the cookies.

And, once they’re cooled enough to handle, they’re ready to eat! Try eating them with milk or ice cream for an extra-delicious pairing.

Fresh Is Best

I must admit that these cookies are at their best when fresh. Most baked goods are in general, but this is doubly true for these cookies.

When these come out of the oven and cool, they’ll have a crunchy exterior and chewy interior.

When I tried storing them and eating them later they were much less impressive and lost a lot of what made them uniquely scrumptious cookies. So it is important to have them the same day they’re baked.

If you don’t plan on eating all of them at once, I recommend only baking the ones you will eat that same day. Then save the cookie dough in an airtight container in the fridge.

Just remove the dough from the fridge about 30 minutes before you plan to scoop and bake them. With this method, you’ll always have the freshest, tastiest cookies possible.

So, what are you waiting for? Start making some tasty cookies right away!

How did yours turn out?

I’d love to hear when you try out making white chocolate chunk cookies! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Homemade White Chocolate Chunk Cookies

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

28

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Crunchy, delicious two-chocolate cookies to satisfy any sweet tooth. Homemade white chocolate chunk cookies make the perfect treat for holiday celebrations.

Ingredients

• 1 cup softened butter

• 1/2 cup sugar

• 3/4 cup brown sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 tablespoon milk

• 1 3/4 cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups white chocolate chunks

Directions

• Preheat oven to 350°F (175°C)
• Cream together the butter and both the brown and white sugars in a mixing bowl, stand mixer, or hand mixer until slightly fluffy
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined
• Mix the eggs, vanilla, and milk into the creamed sugar mixture until just combined
• Add the whisked flour mixture to the wet mixture and mix until a soft dough forms
• Mix in white chocolate chunks until evenly distributed, it may be helpful to hand-mix for this stage to get the best results
• Scoop and portion out about 1.5 to 2 tablespoons of dough onto a greased or parchment-lined baking sheet with 2 to 3 inches of space between cookies
• Place the baking sheet into the oven and bake for 9 to 11 minutes
• Remove the cookies from the oven, let the cookies sit on the hot pan for 2 to 3 minutes, and then remove them to a cooling rack

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The post Easy & Delicious Homemade White Chocolate Chunk Cookies appeared first on Do You Roux?.