So I know hot cocoa is something people usually go for around Christmas time but I drink hot chocolate all throughout the year and at the time that I baked these and wrote this post the weather was cold & rainy and these were the ultimate source of warmth and comfort. These cookies hit three major recipe factors for me: first, they’re a cookie ✔ there’s chocolate involved ✔ and there’s marshmallow ✔
One thing I did to give these cookies a little extra “something” was to toast the marshmallow after the cookies were done baking. I used a mini kitchen torch and just lightly went over the tops of the marshmallows with it, giving them a little char and resulting in a toasted marshmallow flavor.
Toasted Marshmallows = divine
These cookies are perfect for when your craving that ooey gooey, chocolate-y, warm hug kinda feeling. Placing a secret square of chocolate on top of the cookie during baking so it melts into a luscious chocolate puddle really makes this cookie extra indulgent. Even after the cookies have cooled to room temperature to chocolate in the middle stays soft and literally melts in your mouth.
Hot Cocoa Cookies
Hot Cocoa Cookies
- Yield: 24
- 1/2 cup unsalted butter
- 12 ounces semi sweet baker’s chocolate (divided – 6 oz. for batter, 4 oz for cookies. & 2 oz. for grating)
- 1/2 teaspoon espresso powder
- 1 and 1/4 cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all purpose flour
- 1/4 cup cocoa powder (I used special dark blend)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- large marshmallow (about 15 of them, cut in half)
In a microwave safe bowl combine the butter, 6 ounces of chopped chocolate & espresso powder. Heat in the microwave for 20 to 30 second intervals, stirring the chocolate in between each heating. Repeat until chocolate is completely melted & smooth. Set aside.
In a large mixing bowl combine the light brown sugar, eggs & vanilla and beat on medium speed (using a hand held mixer or stand mixer) until smooth. Scrape down the sides of the bowl as needed. Add in the melted chocolate mixture and continue beating just until combined.
In a separate bowl combine the dry ingredients; flour, cocoa powder, baking powder & salt. Give the dry ingredients a quick whisk just to combine them. Slowly add the dry ingredients into the chocolate batter, mixing on low speed until the cookie dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for an hour.
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Now you can cut 4 ounces of the baker’s chocolate into smaller squares, one to cover each cookie and cut the marshmallows in half. Once the dough has had a chance to chill, use a spoon or cookie dough scoop to scoop out balls of dough and place them on the baking sheet giving them two inches of space in between each cookie. Bake for 10 minutes. Remove cookies from the oven and carefully place a single square of chocolate on the surface of each cookie, pressing down slightly. Place a marshmallow on top of the chocolate square. Return cookies to the oven to bake for an additional 3-5 minutes. Remove cookies from oven. At this point you can grate the remaining 2 ounces of chocolate over the cookies or you can use a kitchen torch to toast the marshmallows. Allow cookies to cool for 5 to 7 minutes before transferring them to a wire rack to cool completely.
I used 3 (4 ounce) semi sweet baker’s chocolate bars for this recipes
Recipe adapted from Pip and Ebby