Submitted by Nicki, adapted from Love From the Oven.

Makes 36 cookies

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 tsp vanilla
• 3 1/4 cups all purpose flour
• 3/4 cup hot cocoa mix (not sugar free)
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• Any desired mix ins (measure with your heart):
  -Chocolate chips
  -White chocolate chips
  -Andes mints/peppermints, chopped
  -Cocoa powder
  -Mallow bits/freeze dried marshmallows

Directions:

Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.

In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in desired mix ins. Cover and chill for at least 60 minutes and up to 24 hours.

When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges appear set/lightly browned*. Cool on baking sheets 5 minutes; remove to wire racks and cool.

*Center of cookies will set as they cool, allowing the cookies to remain soft and chewy.

Note: This is a fairly dry cookie dough. Don’t freak out if your dough is thick and dry, and don’t add additional liquid to it!