Hot Cocoa Protein Cookies

Is there anything better than hot cocoa on a winter day? These Hot Cocoa Protein Cookies have all the flavour of my favourite drink (thanks to Naked Nutrition's Hot Cocoa Protein Powder) but are easier to share - that is, if you let anyone!

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Okay, I know I said in my last post that my Chocolate Cherry Panettone with Almonds would be my last post of 2021, but I apparently don't do well with downtime over the holidays! Since the Marbled Peanut Butter Biscotti was such a hit at Christmas, my sister asked me if I could make her some chocolate cookies with the Naked Shake that I had, and since I didn't have anywhere to go and the kitchen was free today (yay!) it was the perfect opportunity to get baking. I started off with a mini-batch of Gosh Darn Good Cookies using coffee concentrate, and while that chilled I started this dough inspired by All Things Mamma. 

What I love about this cookie is how easy it is. I did it all in a bowl with a fork and spatula, it only needed an hour in the fridge and the batch made 25 perfectly portioned cookies - more than enough to satisfy the chocolate hounds here! I decided to up the chocolateyness (yes, that is a word) of the recipe with dark chocolate miniatures instead of Hershey's Kisses, which we aren't a fan of. The minis melted beautifully due to their thinness, and added that bitter edge to an otherwise sweet cookie. I'd imagine couverture discs would be lovely here as well!

Have a sweet New Year everyone!

Hot Cocoa Protein Cookies

Serves 25

1/2 cup butter, softened
1/4 cup shortening

⅓ cup sugar
½ cup brown sugar
1 egg

1 tbsp vanilla

1/2 tsp salt
¾ cup Naked Shake Hot Cocoa Protein (option: use Dutch-process cocoa powder)
1 cup flour

⅓ cup whole wheat flour
1 tsp baking soda
25 pieces of dark chocolate (I used Cocoa Camino 55% Minis, these are also fantastic)

1. In a bowl, cream together the butter, shortening, and sugars until fluffy.
2. Add the egg, vanilla and salt and beat well.
3. Mix in the Naked Shake until well blended.
4. Mix in the flour and baking soda until combined.
5. Cover and refrigerate 1 hour.
6. Heat the oven to 350F and line 2 baking sheets with parchment.
7. Scoop 1 1/2 tbsp balls of dough onto the sheet about 1" apart.
8. Bake, 1 sheet at a time for 8 minutes. 
9. As soon as cookies come out of the oven, press a piece of chocolate into the centre of each one.
10. Let cool on sheets.