Hot Chocolate Cookies
User Reviews
5
Hot Chocolate Cookies
Description
These cookies blend traditional cookie dough ingredients with hot cocoa mix to infuse a chocolate flavor throughout. The dough contains both light brown and granulated sugars, contributing moisture and sweetness, with baking powder and baking soda ensuring a tender, slightly risen crumb. Chocolate chips fold in more chocolate bursts, while cut marshmallows placed atop the cookies after an initial baking step add a melty, gooey topping.
The baking strategy of adding marshmallows after initial baking preserves their shape and prevents them from soaking into the dough, creating a recognizable topping. The cookies emerge from the oven soft with a tender crumb and melted chocolate bits, complemented by the marshmallow topping that adds a soft, sweet finish.
These cookies suit snack times or dessert when a warm, chocolatey treat is desired. Serving slightly cooled allows the marshmallow to hold its shape while still being soft. They pair well with milk or coffee.
For best results, measure flour correctly to avoid dense cookies and use softened butter and room temperature eggs to mix smoothly. Use a cookie scoop to size dough evenly for uniform baking. Brown sugar freshness affects texture, so make sure it is soft. Avoid adding marshmallows before baking starts to preserve their texture and appearance.
Ingredients
- 1½ cups all-purpose flour (180g)
- ½ cup hot cocoa mix (3 to 4 packets)
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter softened, unsalted
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup chocolate chips semi-sweet
- 12 large marshmallows cut in half or 36 mini marshmallows
Instructions
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa mix, salt, baking powder, and baking soda.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until well combined, stopping to scrape down the bowl. Add the flour mixture and mix on low speed just until combined. Mix in the chocolate chips.
- Scoop the dough into balls using a 1 1/2 tablespoon spring-loaded scoop, and place on the baking sheets 2 inches apart.
- Bake 1 sheet at a time for 9 minutes. Remove the cookies from the oven, and place a marshmallow half, cut side down, or 3 mini marshmallows in the center of each cookie. Return to the oven and continue baking for 2 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Notes
- Use a cookie scoop to ensure all cookies are uniform in size and bake evenly.
- Soften hardened brown sugar before use for best texture.
- Room temperature butter and eggs help blend the dough properly.
- Add marshmallows after initial baking to keep their shape and texture distinct.
- Check the freshness of baking powder and baking soda to ensure proper rise and softness.
- Measure flour accurately; too much leads to dense cookies.
- Use preferred chocolate chips: semi-sweet, milk, white, or ruby chocolate are all suitable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 90mg | 4% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 132IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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