Hot Chocolate Cookies
User Reviews
5
Hot Chocolate Cookies
Description
The cookie dough is made by melting butter and mixing it with brown and granulated sugars, then eggs, vanilla, flour, cocoa powder, baking soda, and salt are incorporated to create a rich chocolate base. Semisweet chocolate chunks and freeze-dried marshmallow bits are folded in to provide bursts of chocolate and marshmallow flavor throughout the soft cookies.
Chilling the dough for at least 30 minutes allows the flavors to meld and improves dough handling, ensuring the cookies spread less and maintain a soft center. Baking for 8 to 12 minutes until the edges look set but the centers remain slightly underdone results in cookies that are chewy and tender rather than firm.
The marshmallow bits provide subtle chew and sweetness without melting away completely. These cookies present a playful take on hot chocolate in baked form, suitable for casual treats or holiday baking.
Measuring flour properly by sifting and spooning ensures the correct texture. Using freeze-dried marshmallow bits yields better texture than fresh marshmallows. The recipe offers an estimate of nutrition but encourages proper ingredient handling for best results.
Ingredients
- 1 cup butter
- 1 ¼ cups brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour properly measured¹, sifted
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounce semisweet chocolate chunks package
- 1 cup marshmallow bits
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan or in a microwave-safe bowl.
- Add sugars to a large bowl.
- Pour melted butter over sugars.
- Stir to combine butter and sugars. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in chocolate chunks and marshmallow bits.
- Chill the dough for at least 30 minutes to give the ingredients a chance to meld.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-12 minutes. The cookies should look set at the edges and slightly underdone in the center. Slightly underbaking the cookies will help them to stay soft.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- Measure flour properly by sifting and spooning to avoid dense cookies.
- Use freeze-dried marshmallow bits for texture that won't melt completely during baking.
- Chill dough at least 30 minutes before baking to enhance flavor and control spreading.
- Bake until edges are set but centers remain slightly underdone for a soft, chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 177kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 110mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 176IU | 4% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
