Hot Chocolate Cookies
The chocolate cookies taste like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. The dough is very soft and must be chilled for two hours before forming into mounds and baking. We couldnt get enough of this version of hot chocolate. Rich, decadent, and a perfect holiday cookie.
The chocolate cookies taste like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. The dough is very soft and must be chilled for two hours before forming into mounds and baking. We couldnt get enough of this version of hot chocolate. Rich, decadent, and a perfect holiday cookie.
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter
- one 12-ounce bag semi-sweet chocolate chips
- 1 1/4 cups light brown sugar packed
- 1/4 cup unsweetened natural cocoa powder
- about 12 large marshmallows cut in half
- about 8 ounces dark chocolate diced intoâ 1/2-inch pieces (i used a trader joe’s pound p
- Carbohydrate 17.6305755026799 g
- Cholesterol 63.255833341522 mg
- Fat 5.20263722547313 g
- Fiber 0.211121531771843 g
- Protein 2.56862354235426 g
- Saturated Fat 2.85883755756954 g
- Serving Size 1 1 medium/large cookie (42g)
- Sodium 125.897264007641 mg
- Sugar 17.419453970908 g
- Trans Fat 0.50455751414328 g
- Calories 127 calories
Step-by-step
- To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts).
- Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted.
- Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray.
- Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
- Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
- Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake.
- Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
My Favorite Holiday Treat: Hot Chocolate Cookies
The holidays are a whirlwind of activity, aren't they? Between shopping, decorating, and attending parties, it can be hard to find time for anything else. But amidst the chaos, there's one thing I always make sure to carve out time for: baking. For me, baking is more than just a hobby; it's a way to relax, unwind, and connect with my family and friends.
This year, I decided to try a new recipe that I found online: Hot Chocolate Cookies. These cookies are not your average chocolate chip cookies. Oh no, these are something special. Imagine the rich, decadent flavor of a warm mug of hot chocolate, perfectly captured in a chewy, gooey cookie. That's exactly what these are like. The combination of melted dark chocolate and gooey marshmallows creates a delightful smores-like effect that is simply irresistible. They’re the perfect blend of chewy and soft, with a delightful hint of cocoa that satisfies that sweet tooth without being overly rich.
The recipe itself was surprisingly simple, although I did find that the chilling time was crucial. The dough is quite soft, and chilling it helps to firm it up so that you can easily shape the cookies without them spreading too much in the oven. I also found that using a cookie scoop was invaluable for ensuring that all my cookies were roughly the same size, leading to even baking. And trust me, even baking is key to achieving that perfect balance of textures.
What I love most about this recipe is its versatility. You can easily adjust the ingredients to your liking. Want more chocolate? Add more chocolate chips! Prefer a different type of marshmallow? Go for it! The beauty of baking is that it's all about experimentation and personal preference. This recipe is the perfect canvas for your creativity.
One of the biggest challenges I faced was resisting the urge to eat the cookie dough! It was so incredibly delicious. But I persevered, knowing that the final product would be even better. And boy, was I right! These cookies were a huge hit with my family and friends, and I've already been asked to make another batch for our next gathering.
Making these cookies wasn't just about the delicious end result; it was also about the process. The act of measuring ingredients, mixing the batter, and watching the cookies bake brought a sense of calm and satisfaction to my otherwise hectic holiday schedule. It reminded me to slow down, appreciate the simple things, and savor the sweet moments that life has to offer.
Baking these hot chocolate cookies became a little ritual during my holiday preparations. The aroma filling the kitchen was comforting and festive, almost like a warm hug on a chilly evening. It’s a tradition I plan to repeat every year, a reminder to myself to embrace the joy of simple pleasures and the magic of the holiday season.
Beyond the festive aspect, these cookies are perfect for any occasion. A quiet night in with a good book? These cookies are perfect. A family movie night? These cookies are a must-have. A casual gathering with friends? These cookies will be the star of the show. Their versatility makes them a go-to recipe in my baking repertoire, a testament to their deliciousness and ease of preparation.
So, if you're looking for a delicious, easy-to-make, and utterly irresistible cookie recipe, look no further. Give these Hot Chocolate Cookies a try, and I guarantee you won't be disappointed. They're the perfect treat to share with loved ones, or to simply enjoy for yourself as you unwind after a long day. This recipe isn't just a recipe; it's a little slice of holiday heaven, a sweet escape from the holiday hustle, and a delightful reminder of the joy that baking brings.
