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
