This post is sponsored by Ohio Poultry Association. All opinions are my own.
During the holiday season, I use more eggs than I probably use all year. I especially love to use eggs when I make cookies like the hot chocolate cookies. I’m always baking or something so I want to make sure I share some great advice from the Ohio Poultry Association and a very yummy recipe for Soft & Chewy Hot Chocolate Cookies.
Did you know that there is a good chance you are using Ohio Eggs right now?
Ohio is one of the largest egg farming states in the nation, producing more than 9 billion eggs a year. And the holiday season is a busy time for Ohio’s egg farmers! Meet the Lochtefeld family, egg farmers from Mercer County, Ohio, and take a virtual tour of their egg farm. You can visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers all year while protecting the environment for future generations.
Here are some holiday baking tips from The Ohio Poultry Association:
- Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor, and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes.
- If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.
- Use an inexpensive egg separator or a funnel to separate eggs, rather than passing the egg yolk back and forth from the shells or your hands, to avoid contamination when a recipe calls for only egg whites or yolks.
Soft & Chewy Hot Chocolate Cookies
Looking for a delicious cookie to make for your next holiday party? I’ve got one for you! Try these Soft & Chewy Hot Chocolate Cookies! This recipe is adapted from Averie Cooks. I’ve made some changes (I don’t like dark chocolate) so it’s up to you whether you try my recipe for hot chocolate cookies or hers. Either way, super delicious!
- 1/2 cup unsalted butter
- 12-ounce bag semi-sweet chocolate chips
- 1 1/4 cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 ounces milk chocolate
- 12 large marshmallows, cut in half
- Add the butter and chocolate chips to a microwave-safe bowl. Melt slowly; 20-second increments stirring in between. Let cool for 5 minutes once all mixed together.
- In a separate bowl, mix the brown sugar, eggs, and vanilla until blended. Add the chocolate mixture and beat until blended. Make sure it is fully mixed with scraping the sides of the bowl.
- Add the cocoa powder, flour, baking soda and salt and mix well. Again, scrape the side of the bowl to make sure it is mixed well. Cover the bowl and stick in the fridge until the dough has firmed up. Around 2 hours. Let the bowl rest on the counter if it is too firm.
- Preheat the oven to 325F. Spray the baking sheet with cooking spray. Create round balls of dough and set them on the baking sheet. Make sure there is enough space between each cookie, especially if you like your cookies flatter. I left mine round so that the middle was still raised. You can also flatten a little. Bake for 10 minutes.
- Add a piece of chocolate by lightly pushing it into the middle of the cookie after removing the baking sheet from the oven. Put a marshmallow half on top of the chocolate, also lightly pushing into the cookie. Make sure the marshmallow sticks to the cookie.
- Put back into the oven and bake for an additional 5 minutes or until the marshmallow puffs. Allow cookies to cool on the baking sheet as they will need to firm up. Remove from the baking pan after approximately 10 minutes.