Cooking Class - Holiday Cookies and Hot Chocolate

COVID-19 protocols this chef will implement are:
Icon indicating the class is social distancing friendly Social Distancing Friendly

Learn how to prepare the ultimate cozy winter treats best enjoyed by a crackling fire.

In this hands-on class with Chef Sawsan, you will learn how to prepare three different types of cookies as well as the secrets to brewing a velvety smooth hot chocolate that does double duty as a drink and dessert.

After honing your hot chocolate-making skills, Chef Sawsan will teach you the different techniques for drop cookies, roll cookies, and bar cookies. Then, you will begin baking up your batches of chewy triple chocolate drop cookies, Moroccan spice cookies and pecan apricot bars that are perfect for any season.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Baking, Chocolate Making, Couples, Date Night, Group, Holiday

Cozymeal guest reviews for other experiences with Chef Sawsan

Marsha A.

Marsha

07 Feb 2023

The family had a wonderful time. Chef Sawsan was kind, patient and very nice and the food was delicious.

Connie S.

Connie

30 Jan 2023

Chef Sawsan was very knowledgeable and fun to learn from. We had a wonderful evening!

Kaela A.

Kaela

27 Dec 2022

Amazing food and we had such a wonderful time.

$ 95 Per person

all-inclusive: 2.5-hour class, 4-course meal and taxes.


This cooking class does not have any dates.

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Meet your chef

Chef Sawsan
Chef Sawsan Verified chef
Food safety certified

Chef Sawsan’s culinary creations are inspired by her international travels, and she closely follows a core philosophy in the kitchen: Keep it fresh, keep it local and keep it simple. Owner and head chef of a bed and breakfast with training from Newbury College, Chef Sawsan is incredibly knowledgeable and is ready to share her culinary expertise. From fresh pasta to Mediterranean specialties, she really can do it all.

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