Ginger Elizabeth Truffle Cookie Recipe

Ingredients (Makes 30 cookies)

• 1 1/4 (8 oz.) cups Ginger Elizabeth Hot Chocolate Mix
• 4 Tablespoons Butter
• 2 ea. Eggs
• 3/4 cup Packed Brown Sugar
• 1/2 cup + 2 Tablespoons All Purpose Flour
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 2/3 (4oz.) cup Ginger Elizabeth Hot Chocolate Mix

Method:

1. Pre-heat the oven to 350° F. On a double boiler over medium heat, melt the 1 1/4 (8oz.) cups Ginger Elizabeth Hot Chocolate Mix with the butter. Set aside.
2. In a bowl, whisk eggs, brown sugar and vanilla extract.
3. Pour egg mixture into melted chocolate mixture and mix until combined.
4. Add all purpose flour, baking powder, salt and stir until just combined. Stir in 2/3 (4oz.) cup Ginger Elizabeth Hot Chocolate Mix.
5. Use a 1 ounce scoop or a tablespoon to portion the cookies onto 2 sheet pans (15 on each sheet pan).
6. Bake at 350°F for 6-8 minutes. Turn the pan halfway through baking. The cookie is ready when the middle does not look raw anymore and the cookie will be slightly soufflèd. Cool and enjoy.