Hot Chocolate Cookies
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It’s day 4 of cookie week and I think we need some more chocolate, don’t you?
These cookies have a chocolate dough AND chocolate chips, then we toss in some mini marshmallows for hot chocolate vibes. This is another easy and fast, but really delicious cookie recipe to make for the holidays.
What do I need to make them?
Here’s your grocery list:
-Salted Butter
-Sugar
-Dark Brown Sugar
-Eggs
-All Purpose Flour
-Cocoa Powder (dutch)
-Baking Soda
-Salt
-Milk Chocolate Chips or Semisweet Chocolate Chips
-Mini marshmallows (I used vegan marshmallows in mine because I don’t eat gelatin)
You will also need a kitchen scale , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a few bowls, a spatula, a whisk, a couple baking sheets, parchment paper, a wire baking rack or two and a #24 cookie scoop if you want to make perfect uniform cookies.
Tips & Tricks:
-Don’t beat your butter & sugar together for too long or you’ll get cakey cookies. We want these to be chewy so just beat your butter and sugar until they are fully combined and smooth.
-Don’t leave out the extra egg yolk! It gives these cookies an almost brownie-like texture
-If you’re using regular mini marshmallows, you might want to try freezing them before putting them in your cookie dough. Regular marshmallows melt more than vegan ones and might melt into your dough when the cookies are baking, disappearing or almost disappearing. Freezing them first will prevent that.
Ready to bake?
Hot Chocolate Cookies
These fudgy double chocolate cookies have mini marshmallows added for cozy hot chocolate vibes!
Ingredients
- 350g All Purpose Flour
- 6g (1 tsp) Baking Soda
- 3g (1 tsp) Sea Salt
- 70g Dutch Cocoa Powder
- 225g Salted Butter (Room Temperature)
- 230g Granulated Sugar
- 200g Brown Sugar
- 2 Large Eggs plus 1 Egg Yolk (Room Temperature)
- 10g (2 tsp) Vanilla Extract
- 100g Milk Chocolate Chips or Semisweet Chocolate Chips
- 75g Mini Marshmallows, plus more for topping
Instructions
- Preheat your oven to 350 F and prepare 2-3 baking sheets by lining them with parchment paper.
- Whisk together flour, baking soda, salt, and cocoa powder in a bowl. Set aside.
- Put butter, sugar, and brown sugar in a mixer bowl and beat on medium speed with a paddle attachment until smooth. Don’t beat for too long or you will get cakey cookies.
- Crack your eggs into a pitcher or bowl and add vanilla extract.
- With mixer running on medium speed, add your eggs one at a time, waiting until each is incorporated before adding the next.
- Stop your mixer and scrape down the sides and bottom of bowl with a spatula. Mix again for a few seconds.
- Add your flour mixture to mixer bowl and mix on low speed until just incorporated.
- Add your chocolate chips and marshmallows and mix for a few more seconds. Take your bowl off the mixer and mix by hand or with a spatula to ensure everything is evenly mixed.
- Scoop with a #24 scoop (or make balls about 3 TBSP each) onto a baking tray, leaving a couple of inches between each cookie. Press a few extra mini marshmallows into the top of each cookie. Bake for 9-10 minutes. Chocolate dough is really easy to overbake so keep a close eye on them. You want the cookies to still be a little bit shiny on top when you take them out of the oven. This will give you a soft fudgy chocolate cookie rather than a dry one.
- Let the cookies cool on the tray on top of a wire rack. Once cooled, cookies can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the freezer for several months.
