Hot Chocolate Milk and Cookies
It’s getting chilly outside. Finally! Hasn’t the weather been a little weird lately? Our November was unusually warm. People around here have been wanting it to get cold because a change of season is so nice. And it’s why we moved to Georgia from South Florida a few years ago. We were just so tired of it being 90 degrees 8 months out of the year. We love the weather here! Last night it got down to the 30’s for the first time this Fall. Brrrrr!
With a chill in the air, it’s the perfect time to decorate the house for Christmas and cozy up with a cup of hot chocolate. And some chocolate chip cookies too!
Hot chocolate is my favorite hot beverage when it’s cold out. I don’t really drink coffee and sometimes I get tired of hot tea which is what I drink ALL THE TIME!
This Hot Chocolate Milk is actually made with chocolate milk. It’s just a different way of serving chocolate milk. Try it hot! And then add the fun toppings you like best. Yum!!
I used TruMoo Chocolate Milk for my Hot Chocolate Milk. It has great flavor, plus it’s lowfat. I’m usually counting calories, so that’s important to me. (Even bakers have to count calories!) But it’s also available in whole milk which is great for the kids.
Making this Hot Chocolate Milk is as simple as can be. It’s as easy as 1-2 (not even a 3 – just 2 steps). Step 1 – pour TruMoo Chocolate Milk into a mug. Step 2 – heat in the microwave for 1-2 minutes or until it has reached the desired temperature. That’s it! That’s all you do to enjoy this delicious hot beverage. You’re welcome.
No saucepans needed. No mixing of cocoa powder, sugar and milk. No whisking and trying to get the lumps out. It’s so easy and so tasty!
Who else loves to curl up with a good book and enjoy some yummy hot chocolate?
Then it’s always nice to have some cookies with your milk, right? I’ve got you covered!
Today I’m also sharing a tried and true chocolate chip cookie recipe that comes from a very old cookbook of mine. This recipe was introduced to homemakers way back in 1939 on a radio show called Famous Foods from Famous Places. This cookie came from the New England Toll House in Whitman, Mass. And that’s your baking trivia for the day. (Scroll to the bottom of this page for the complete recipe.)
One of the tricks to this recipe is to reserve 1/4 cup of the chocolate chips to add by hand on the top of each cookie.
After mixing up the cookie dough, you drop tablespoonfuls of dough onto parchment lined cookie sheets. Then you add several chocolate chips on the top of each cookie. It makes them look really pretty after they’re baked.
(Note: If you’re in a hurry, you can skip this step. It’s not essential to the flavor. Purely aesthetic.)
Bake the cookies in a 375°F. oven for 10-12 minutes or until slightly golden brown on the edges. Let them cool for 10-15 minutes before serving. They will be too soft to eat right out of the oven, but as they cool, they become just right – not too soft and not too crispy.
Serve these fantastic chocolate chip cookies with your Hot Chocolate Milk. What a perfect combo. And I’ll bet there’s a certain jolly old man with a white beard that would absolutely love this Hot Chocolate Milk and Cookies! You should make him some on Christmas Eve!
- For the Hot Chocolate
- 12 ounces TruMoo Chocolate Milk
- For the cookies
- 2/3 cup shortening (I used vegetable shortening)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (divided)
- For the Hot Chocolate
- Pour milk into a mug. Heat in microwave on high for 1-2 minutes or until desired temperature. Add toppings of your choice. Makes 1 mug.
- For the cookies
- Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper. Set aside.
- Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by spooning it into measuring cups. Stir flour and salt together. Add to sugar mixture and stir until completely combined. Stir in 3/4 cup of the chocolate chips. Refrigerate dough for one hour (you can skip this step if you're in a hurry). Drop rounded tablespoonfuls of dough onto prepared cookie sheets. Take remaining chocolate chips and place several chips on the top of each cookie. Bake for 9-12 minutes or until they just start to turn a light golden brown on the edges. Let them cool for 10-15 minutes before serving. They will be soft when they come out of the oven but will firm up a bit as they cool. Store in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.
- Recipe source: Betty Crocker's Cooky Book, Copyright 1963
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