Description
These Hot Chocolate Cookies are rich, chocolatey treats made with Dutch process cocoa and hot cocoa mix for an intense chocolate flavor. Studded with mini chocolate chips and freeze-dried marshmallow bits, these cookies deliver a delightful combination of fudgy texture and gooey marshmallow sweetness.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter – softened
- 1/2 cup brown sugar – packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup Dutch process cocoa powder
- 1/4 cup hot cocoa mix – powder only
- 1 1/3 cups all-purpose flour
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup mallow bits (small freeze-dried marshmallows)
Instructions
- Preheat Oven: Preheat your oven to 365°F (185°C). Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 1 to 2 minutes until light and fluffy. This step ensures the dough is aerated for tender cookies.
- Add Wet Ingredients: Add the egg, light corn syrup, and vanilla extract to the creamed mixture. Mix just until combined. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the Dutch process cocoa, hot cocoa mix, all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined to avoid overmixing.
- Fold in Add-ins: Gently stir in the semi-sweet chocolate chips and mallow bits, distributing them evenly throughout the dough for bursts of chocolate and marshmallow in each bite.
- Portion Dough: Using a 3-tablespoon scoop, portion the dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading.
- Shape Cookies: Using the palm of your hand, gently press down on each dough ball just enough to flatten it into a thick disk while preventing overspreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 11 minutes or until the edges are set but the centers are still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 to 10 minutes on the sheet before transferring them to a wire rack to cool completely. This allows the cookies to firm up properly.
Notes
- Use Dutch process cocoa for a richer and smoother chocolate flavor compared to regular cocoa powder.
- Freeze-dried marshmallow bits help minimize spreading and melting during baking, giving you little pockets of marshmallow in the cookies.
- Do not overpress the dough balls before baking to avoid thin, crispy cookies; aim for thick disks.
- If you don’t have a stand mixer, a hand mixer or vigorous hand mixing will work, but cream thoroughly for best texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
