Delicious Hot Chocolate Cookies

21 January 2020 Bookmark • 0

Hot Chocolate Cookies — These gooey cocoa cookies are complete with big gooey marshmallows and chunks of melted bittersweet chocolate . this is often the right holiday and winter time cookie recipe!

Cozy cocoa Cookies

There’s nothing better than curling abreast of the couch on a cold day with a mug of cocoa that’s crammed with soft marshmallows. Unless it’s a chocolate cookie that tastes like cocoa complete with an enormous gooey marshmallow and a piece of melted bittersweet chocolate underneath the marshmallow.

These easy chocolate cookies are chewy round the edges, soft within the middle, and taste just like the perfect mug of cocoa . But better. The marshmallows and therefore the chunks of bittersweet chocolate melt slightly, creating a smores effect, minus the graham crackers. I’d rather have cocoa cookies than graham crackers any day.

Delicious Hot Chocolate Cookies

Tips for creating cocoa Cookies

When making the recent cocoa cookie dough, make certain to let the melted chocolate and butter mixture cool slightly before mixing it in with the eggs. If you add the melted chocolate straight to the raw eggs, you’ll finish up scrambling them.

The chocolate cookie dough is extremely soft and must be chilled for 2 hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up within the fridge. If you mistakenly over-chill it and it becomes too firm, allow bowl to rest on counter until you'll scoop it.

If desired, I bet you'll add something aside from bittersweet chocolate chunks to the highest of every cookie. Readers have suggested toppings like peppermint patties, caramel-filled chocolate squares, Rolos, and more. I haven’t tried any of those variations myself, but all of them sound so good!

INGREDIENTS:

1/2 cup unsalted butter
one 12-ounce bag semi-sweet chocolate chips
1 1/4 cups light brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
about 12 large marshmallows, cut in half

INSTRUCTIONS:

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.