Ginger Elizabeth’s devotion to fresh, Northern California ingredients shows up in every piece of her delectably delicious chocolates. We named the Sacramento and San Francisco chocolatier’s box of chocolates as one of our top 14 favorite holiday gifts for foodies. And these creative cookies, made using the Ginger Elizabeth Classic Hot Chocolate, are an obvious choice for party hosts or serious chocolate lovers. You can find the pretty cocoa tins online or at the San Francisco store at 3108 Fillmore St.
Ginger Elizabeth Hot Chocolate Truffle Cookies
Makes 30 cookies
Ingredients:
1¼ cups plus 2/3 cup Ginger Elizabeth Hot Chocolate Mix, divided use
4 tablespoons butter
2 eggs
¾ cup packed brown sugar
½ teaspoon vanilla extract
½ cup plus 2 tablespoons all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
Directions:
Heat oven to 350 degrees.
Using a double boiler — or a metal bowl set over, but not touching, simmering water — on medium heat, melt the 1¼ cups Ginger Elizabeth Hot Chocolate Mix with the butter. Set aside.
In a bowl, whisk together the eggs, brown sugar and vanilla. Pour egg mixture into melted chocolate mixture and mix until combined.
Add flour, baking powder and salt, and stir until just combined. Stir in remaining 2/3 cup hot chocolate mix.
Use a 1-ounce scoop or a tablespoon to portion 15 cookies onto a sheet pan; repeat with a second sheet pan. Bake for 6 to 8 minutes, turning the pan halfway through baking. The cookies are ready when the middle does not look raw anymore, and the cookies are slightly souffled. Cool then wrap.
— Recipe courtesy of Ginger Elizabeth Chocolates
