Hot Cocoa Cookies
User Reviews
5
Hot Cocoa Cookies
Description
The recipe starts by creaming melted coconut oil with sugar, then adding eggs, vanilla, and melted dark chocolate for a smooth, chocolate-rich base. Dry ingredients including flour, cocoa powder, baking soda, and salt are whisked separately and then folded into the wet mixture along with dark chocolate chunks, which create bursts of melty chocolate inside the cookies.
The dough is scooped into balls and partially baked to set the cookie shape, then marshmallow halves are pressed into each cookie indentation. Returning the cookies to the oven melts and toasts the marshmallows on top, adding a toasted sweetness and chewy texture contrast. This two-step baking results in a cookie that is soft and rich, with a marshmallow crown that browns lightly.
The cookies are best enjoyed warm for gooey marshmallows. Once cooled, marshmallows tend to firm up but can be softened again briefly in the microwave. The dough should not be chilled because the coconut oil can harden, making scooping difficult.
Ingredients
- ½ cup coconut oil melted
- 1 ½ cups granulated sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract pure
- 4 oz. dark chocolate melted and cooled slightly
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup dark chocolate 62% works beautifully here, chunks
- 12 marshmallows cut in half, regular-sized
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper, and set aside.
- In a large glass bowl, mix the coconut oil and sugar together until smooth.
- Add the eggs and vanilla extract. Stir until well combined.
- Pour in the melted (and slightly cooled) chocolate, and stir until the chocolate is mixed in.
- In another bowl, measure in the flour, cocoa powder, baking soda and salt. Whisk together.
- Measure the dry ingredients into the wet, stirring until just combined.
- Measure in the dark chocolate chunks, and gently fold them into the batter.
- Using a cookie scoop, scoop 1" balls of dough onto the prepared cookie sheet.
- Bake the cookies for 10 minutes, then remove from the oven.
- Using the end of a spatula (or something round like a muddler), press rounds into the half-baked dough.
- In the rounds, place the halved marshmallows.
- Transfer the baking sheet back into the oven and bake for an additional 6-9 minutes, or until the marshmallows have browned.
- Remove from the oven, and cool slightly, then enjoy!
Notes
- Do not chill the dough to keep it easy to scoop; coconut oil firms up when cold.
- Warm the cookies in the microwave for 5-10 seconds to restore the marshmallows to a gooey texture if cooled.
- The recipe is adapted from Martha Stewart's Cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 184kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 16mg | 5% |
| Sodium | 64mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
