Hot Chocolate Cookies
User Reviews
4.4
Hot Chocolate Cookies
Description
The cookie dough is made by melting butter and semi-sweet chocolate chips together, then mixing with brown sugar, eggs, and vanilla extract. Cocoa powder, flour, baking powder, and salt are combined in to create a chocolate base. Diced dark chocolate pieces add texture and concentrated chocolate flavor, while halved marshmallows folded into the dough give pockets of softness reminiscent of hot chocolate. Refrigeration of the dough before baking helps the cookies maintain shape and enhances flavor melding.
This cookie blend results in a soft and chewy texture with creamy chocolate pockets and sweet marshmallow bites that bring a comforting dessert experience. They make excellent snacks or dessert items, especially in cool weather.
Cookie dough can be stored refrigerated for several days or frozen for future baking, allowing portion control and fresh baking on demand. The baked cookies keep well at room temperature for about a week when stored airtight.
Ingredients
- ½ cup butter unsalted
- semi-sweet chocolate chips one 12-ounce bag
- 1 ¼ cups light brown sugar packed
- 3 egg large
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder natural
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- dark chocolate diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar, about 8 ounces
- marshmallows cut in half, about 12 large
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.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week.
- The unbaked dough keeps well refrigerated for up to five days or can be frozen for up to four months for later use.
- Consider baking only the number of cookies needed and freeze remaining dough to keep fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 243kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 34mg | 11% |
| Sodium | 71mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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