Makes 15 cookies, depending on portions

Ingredients

• 1 1/4 C (8 oz.) Ginger Elizabeth Classic Hot Chocolate
• 4 Tbsp Butter, Unsalted or Salted
• 2 Eggs
• 3/4 C Brown Sugar, Packed
• 1/2 tsp Vanilla Extract
• 1/2 C + 2 Tbsp All Purpose Flour
• 1/4 tsp Baking Powder
• 1/4 tsp Kosher, Sea, or Iodized Salt
  
• 2/3 C (4 oz.) Ginger Elizabeth Classic Hot Chocolate

Equipment

• Medium Bowl
• Small Bowl
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Portion Scoop/Spoon
• 2 Baking Sheets

Instructions

1. Preheat oven to 350° F.
2. Melt the 1 1/4 C (8 oz.) Classic Hot Chocolate and butter together in a medium bowl over a double boiler on medium heat. Remove from the heat. A microwave can be used instead by using a microwave safe bowl and stirring the chocolate and butter every 30-45 seconds until melted.
3. In a small bowl, whisk eggs, brown sugar, and vanilla extract.
4. Add eggs to chocolate and butter and whisk until combined.
5. Add flour, baking powder, and salt and whisk until just combined with no lumps. 
6. Stir in 2/3 C (4 oz.) Classic Hot Chocolate.
7. Scoop 12-15 cookies per baking sheet using a portion scoop or a spoon.
8. Bake at 350° F for 6-8 minutes. Turn halfway through baking. Cookies are ready when the middle is just set and they are slightly souffléd with 1-2 cracks through the centers.
9. To prepare ahead of time and to always have freshly baked Truffle Cookies just a few minutes away, scoop cookies as usual on a baking sheet with parchment paper or a silicone nonstick baking mat. Freeze the raw cookie batter until firm, then remove scoops and store in an airtight container in the freezer. When ready to bake, place scoops on a baking sheet and proceed with Step #8, adding an additional 2 minutes of baking time if needed.