Description
Chocolate lovers rejoice with these irresistible hot cocoa cookies that blend winter warmth and sweet indulgence. Rich marshmallow and chocolate chips create a comforting dessert perfect for holiday gatherings or quiet moments of pure deliciousness you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (225 g/8 ounces) unsalted butter, softened
- 2 large eggs
- 1 cup (200 g/7 ounces) granulated sugar
- ½ cup (100 g/3.5 ounces) brown sugar, packed
- 2 ¼ cups (280 g/10 ounces) all-purpose flour
- 1 cup (180 g/6.3 ounces) chocolate chips
Flavoring Ingredients:
- ½ cup (40 g/1.4 ounces) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping Ingredients:
- 12 large marshmallows, cut in half (or 1 cup mini marshmallows)
- ½ cup (90 g/3.2 ounces) milk chocolate chips, melted
Instructions
- Combine softened butter, granulated sugar, and brown sugar in a large mixing bowl. Cream the mixture until it becomes light and airy, ensuring a smooth and fluffy texture.
- Incorporate eggs one at a time, thoroughly mixing after each addition. Blend in the vanilla extract to enhance the overall flavor profile.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt, creating a uniform dry ingredient mixture.
- Gradually integrate the dry ingredients into the wet mixture, stirring gently to maintain a consistent dough. Carefully fold in the chocolate chips, distributing them evenly throughout the mixture.
- Wrap the cookie dough in plastic film and refrigerate for a minimum of 60 minutes, allowing the ingredients to meld and the dough to solidify.
- Preheat the oven to 350F (175C). Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Using a spoon or cookie scoop, form uniform dough balls. Arrange them on the prepared baking sheets, maintaining adequate spacing between each cookie.
- Bake the cookies for 8-9 minutes, watching for slightly set edges while maintaining a soft center. The cookies should appear slightly underbaked for optimal texture.
- Immediately after removing from the oven, gently press a marshmallow half into the center of each warm cookie, cut-side facing down.
- Return the cookies to the oven for an additional 2 minutes, allowing the marshmallows to puff and develop a light golden hue.
- Drizzle melted milk chocolate over the warm cookies, creating an elegant and delicious finishing touch.
- Allow the cookies to cool on the baking sheets for 5 minutes, then carefully transfer to a wire cooling rack to complete the cooling process.
Notes
- Ensure butter is at room temperature for smooth creaming, which helps create a light, fluffy cookie texture.
- Use high-quality cocoa powder for a rich, deep chocolate flavor that elevates the entire cookie experience.
- Chill the dough to prevent spreading and create a more concentrated, chewy cookie with better structure.
- Measure ingredients precisely, especially flour and cocoa powder, to maintain the perfect cookie consistency.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Watch marshmallows carefully during final baking to prevent burning, aiming for a golden, slightly toasted appearance.
- Store cookies in an airtight container to preserve softness and prevent them from drying out quickly.
- Experiment with different chocolate drizzles like dark or white chocolate for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 245
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg