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Sunday, December 5, 2010

From our kitchen to your homepage, we've got a fashionable eatery treat for you during the most wonderful time of the year. Nothing is better than a hot cup of cocoa in front of a fire with a plate of fresh chocolate chip cookies, well except maybe in the case of this recipe where you can get the best of both worlds! 

When our editor, stupid french boys, found this recipe on the Tasty Kitchen posting site, she couldn't resist giving it a try. Her one piece of advice? "Put them in for about 6 minutes! Do not put them in the full recommended time, otherwise they will turn rock hard." Words spoken from someone who appears to have prior experience with this issue. Try the recipe out and tell us what you think!

Ingredients - (Serves 30)  
-2 sticks Salted Butter- At Room Temperature 
-1 cup White Granulated Sugar (I Like Baker's) 
-⅔ cups Packed Light Brown Sugar 
-2 whole Large Eggs 
-1 teaspoon Pure Vanilla 
-3-¼ cups All-purpose Flour 
-4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix 
-1 teaspoon Salt 
-1-¼ teaspoon Baking Soda 
-1 cup Each White, Milk, And Semi-sweet Chocolate Chips

Preparation Instructions
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.