The Most Chocolatey Hot Chocolate Cookies
These are The Most Chocolatey Hot Chocolate Cookies ever. A rich, chewy chocolate cookie with chocolate chips, topped with a toasted marshmallow. Cookie dreams.
Servings 30 cookies
Ingredients
- 1/2 cup butter at room temperature
- 1 1/2 cups semi-sweet chocolate chips twelve ounces
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup brown sugar lightly packed
- 3 large eggs
- 1 1/2 tsp vanilla extract
- regular sized marshmallows cut in half
- shaved semi-sweet chocolate to sprinkle on after
Instructions
- First, melt the chocolate for the cookie batter. Using the double boiler method melt the butter and chocolate into a smooth mixture. To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug). This ensures that the mixture doesn’t burn. Then add the butter and chocolate to the heatproof bowl and melt it there. Once it's melted and mixed together, set it aside to cool slightly.1/2 cup butter, 1 1/2 cups semi-sweet chocolate chips
- In a separate bowl sift together the flour, cocoa powder, baking powder and salt.1 1/2 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1/4 tsp salt
- Using a stand mixer with the paddle attachment mix together the eggs, brown sugar and vanilla. Beat for about 3 minutes until the mixture is smooth.3 large eggs, 1 1/4 cup brown sugar, 1 1/2 tsp vanilla extract
- Add the chocolate mixture to the sugar mixture and combine.
- Slowly add the dry ingredients to the wet ingredients and mix well.
- Refrigerate the cookie batter for at least 1 hour. Make ahead tip: You can leave it in the fridge overnight then make fresh cookies the next day.
- When you are ready to bake the cookies, preheat your oven to 350 degrees F.
- Line a baking sheet with a sheet of parchment paper.
- Make 2 inch cookie dough balls, and flatten them slightly using the bottom of a glass (see picture). Make sure the cookies are as level as possible so the marshmallows don't slide off while baking. TIP: I found that if I made a small indent in the centre of the dough, it will help to keep the marshmallow in place.
- Space the cookies at least 1 1/2 inches apart on the prepared baking sheet.
- Cut the large marshmallows in half, then add half to the top of the cookies, sticky side down.
- Bake for 12-15 minutes.
- Let the cookies cool on a wire rack.
- Tip: If you want an extra chocolate boost, sprinkle on some shaved semi sweet chocolate to the tops of the cookies...just wait until they have cooled completely before you do this.
- Enjoy!