Description
Hot Chocolate Cookie are a rich double chocolate base, a gooey marshmallow center, and a crisp chocolate shell.
Ingredients
Ingredients
- ½ cup (113g) Unsalted butter, melted
- ½ cup (110g) Light brown sugar, packed
- ¼ cup (48g) Granulated sugar
- 1 Large egg
- 2 teaspoons (10ml) Pure vanilla extract
- ¾ cup (105g) All-purpose flour
- ¼ cup + 2 tablespoons (30g) Hershey’s Special Dark Cocoa powder
- 2 tablespoons (20g) hot chocolate powdered mix
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- ¾ cup (135g) Semi-sweet chocolate chips
- Marshmallows
- 8 ounces 60% cocoa dark chocolate bar (Ghirardelli or similar)
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Melt and cool the butter for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined. Next, add the egg and vanilla extract and continue beating until well incorporated.
- Combine the dry ingredients in a separate bowl, stir to combine and add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and finish mixing with a spatula.
- Scoop the dough using a medium-sized cookie scoop and place on a baking sheet, 2 inches apart. Bake for 7-8 minutes. Quickly remove from the oven and place a large marshmallow into the center of each cookie. Return to the oven and bake for another 3 minutes (total bake time 10-12 minutes).
- Remove from the oven and gently push down the marshmallow in the center. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool.
- Finely chop the chocolate bar into small pieces, place in a microwave-safe bowl and microwave for 30 seconds, stir. Microwave for 20 seconds, but at 50% power and stir until the remaining chocolate is melted. If needed, an additional 10-15 seconds in the microwave at 50% power until the chocolate is melted and smooth.
- Using a spoon, place a dollop of chocolate over the marshmallow and use the back of the spoon to push it to the sides or gently shake the cookie. Then allow the chocolate to set completely.
Notes
Ingredients notes
- Cocoa Powder- I prefer using Hershey’s Special Dark Cocoa powder for its rich flavor and dark color, you can also use a natural cocoa powder
- Hot chocolate powdered mix- I recommend a high-quality hot chocolate mix
- Chocolate chips- Use your favorite kind
- Marshmallows- Regular-sized marshmallows, Jet-Puffed or similar works great
- Dark chocolate bar- My go-to is Ghirardelli 60% cocoa dark chocolate. Similar offerings from Bakers Chocolate, Lindt or even Hershey’s will work.
Storage
- Baked cookies: Once they’re completely cooled, these cookies can be stored airtight at room temperature for up to 1 week.
- Freezing baked cookies. You can freeze finished cookies in an airtight freezer bag or container for 1 month Thaw the cookies at room temperature and enjoy!
- Freeze the dough. Scoop the dough, flash freeze on a baking sheet then transfer to an airtight container. Freeze for up to 2 months. Place frozen dough balls on a prepared cookie sheet, let sit for 30 minutes while the oven is preheating and add 1-3 minutes to the bake time.
Nutrition
- Serving Size: 1 Cookie
- Calories: 224
- Sugar: 20 g
- Sodium: 149.2 mg
- Fat: 11 g
- Carbohydrates: 36.3 g
- Fiber: 5.7 g
- Protein: 4.8 g
- Cholesterol: 26.9 mg