Hot Chocolate Cookies
Delightfully soft and chewy cookies capturing the essence of hot chocolate with rich chocolate flavor, chocolate chips, and topped with mini marshmallows.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Spoon into measuring cup and level off.
- 1 cup cocoa powder Use dark cocoa powder for a richer flavor if desired.
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips Semisweet or milk chocolate.
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Incorporate the eggs one at a time and mix in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not over-mix.
- Fold in the chocolate chips and mini marshmallows gently.
Baking
- Scoop generous portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until edges are set but centers are still soft.
- Let cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. To maintain softness, place a slice of bread in the container. For longer storage, freeze for up to three months.