I found these chips in the baking aisle and thought they were magical. Hot cocoa chip cookies. Another genius creation from Nestlé. I thought they would be perfect in a puffy chocolate cookie.

Remember to scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. I also chilled the individual doughs overnight to keep them puffy. And I preheated the oven for 20 minutes for baking so it cycles to the right temp.

• Ingredients list
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 6 tbs evaporated milk/ heavy cream or half and half
• 1 3/4 cups flour
• 1/2 cup baking cocoa
• 3.4 oz box instant chocolate pudding
• 2 tbs milk powder
• 1 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup hot cocoa chips

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and cream or evaporated milk. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Scatter cookies on sheets bake 11 to 13 minutes (no longer). Cool completely.

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