Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

Dunk your hot chocolate cookie in your mug of cocoa for a double hit! The chestnuts were my little homage to the "Italian" side of the family and they add a little bit of buttery texture and mildness compared to the rich cocoa mix, Kahlua and black pepper I tossed in.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
  3. Add flours, baking powder, allspice, pepper and salt, beating in well.
  4. By hand, fold in the chestnuts.
  5. Shape dough into a 12” log and place on a lined cookie sheet. Flatten to 1” thick.
  6. Bake 30 minutes. Cool 15 minutes.
  7. Cut diagonally into 16 slices.
  8. Place slices, cut sides down, on the baking sheet.
  9. Bake 5 minutes, then flip and bake 5 minutes more.
  10. Cool completely on wire rack.