Description
Indulgent hot chocolate cookies bring winter’s warmth to your dessert plate, melding rich cocoa and sweet chocolate chips. Crisp edges and gooey centers invite cozy moments of pure comfort that you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Flavor Enhancers:
- 2 teaspoons vanilla extract
Optional Topping:
- Extra mini marshmallows
- Grated chocolate
- Chocolate drizzle
Instructions
- Prepare the oven environment by heating to 350°F and lining baking sheets with parchment paper to ensure smooth cookie release.
- Create a creamy base by thoroughly blending softened butter with granulated and brown sugars until the mixture becomes light and airy, developing a smooth texture.
- Integrate eggs one at a time, followed by vanilla extract, whisking carefully to maintain a consistent emulsion and prevent ingredient separation.
- Craft the dry mixture by combining flour, cocoa powder, baking soda, and salt in a separate vessel, ensuring even distribution of ingredients through gentle whisking.
- Merge wet and dry components by gradually incorporating the flour mixture into the butter blend, stirring at low speed to prevent overmixing and maintain a delicate cookie texture.
- Enhance the cookie base by gently folding semi-sweet chocolate chips and mini marshmallows throughout the dough, creating pockets of melty sweetness.
- Portion the dough using a cookie scoop, strategically placing dollops approximately two inches apart to allow proper spreading and prevent cookie merging.
- Transform the raw dough into delectable treats by baking for 8-10 minutes, watching for set edges and slightly soft centers that indicate perfect doneness.
- Elevate the visual appeal by optionally pressing additional mini marshmallows onto the freshly baked cookies, creating an enticing, gooey surface.
- Complete the process by allowing cookies to rest on baking sheets for five minutes, then transferring to a wire rack for complete cooling and optimal texture development.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thick, chewy cookie texture.
- Use high-quality cocoa powder for a richer, more intense chocolate flavor that elevates the entire cookie experience.
- Swap mini marshmallows with marshmallow cream for a gooey, melt-in-your-mouth alternative that adds extra decadence.
- For gluten-free options, replace all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg