- In a large bowl, mix together the flour, sugar, cornstarch, salt, and cocoa powder. Add water and mix well.
- Add in the egg white, vanilla extract, oil, and sriracha to the mixture, whisking well until you get a nice smooth batter.
- Heat a nonstick pan over medium low heat.
- When you’re ready, place approximately ½ tablespoon of the batter onto the pan and use the back of a spoon to spread it into circle the size of a baseball. This should be nice and thin.
- Cook for approximately 2-3 minutes on each side. We suggest spreading one cookie on the pan, waiting a minute, and then spreading the next. Depending on the size of your pan, you should be able to do 3-4 at a time, but give yourself the minute in between each cookie because once it’s off the heat, you’ll need to work fast.
- The cookie is ready to remove from the pan when the edges are starting to crisp up.
- Remove the cookie from the pan and place on a cutting board or counter. Quickly fold the cookie in half. Immediately pick the cookie up and press the folded side of the semi-circle over the side of a mug to make the fortune cookie shape. Hold the cookie here for 20 seconds and then leave it to dry. After about a minute or two, it should start to feel crispy. Once it has cooled, you can remove it from the side of the mug.
- Repeat this process until you run out of batter.
Hot Chocolate Fortune Cookies
Yield
Makes 15-18 cookies
Prep Time
10 minutes
Cook Time
35-40 minutes
kikkoman products used:
ingredients
¼ cup flour
¼ cup sugar
¾ teaspoon cornstarch
1/8 teaspoon salt
2 teaspoons unsweetened cocoa powder
2 ½ tablespoons water
1 egg white
¼ teaspoon vanilla extract
1 ½ tablespoons vegetable oil
½ teaspoon Kikkoman® Sriracha Hot Chili Sauce
18 paper fortunes
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
