Description
These Hot Chocolate Cookies are a decadent treat featuring a rich cocoa-infused dough stuffed with gooey marshmallows and studded with chocolate chips. Perfectly soft and chewy, these cookies are elevated with an optional drizzle of chocolate syrup, making them an irresistible dessert for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 pinch salt
Wet Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 tablespoons whole milk (or 2% or almond milk)
Mix-ins and Toppings
- 1/2 cup unsweetened chocolate chips (plus more for topping)
- Marshmallows (for stuffing)
- Chocolate syrup or melted chocolate for drizzling (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt until well combined to create the dry base.
- Mix Wet Ingredients: In another bowl, cream together the softened butter and granulated sugar until light and fluffy, ensuring a smooth texture.
- Add Flavor and Liquids: Mix in the pure vanilla extract, egg, and milk until the mixture is smooth and homogenous.
- Combine Dry and Wet Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring continuously until a thick, cohesive dough forms.
- Fold in Chocolate Chips: Gently fold the unsweetened chocolate chips into the dough for bursts of chocolate in every bite.
- Chill the Dough: Cover the dough and refrigerate for 1 hour or freeze for 20 minutes to firm it up, making it easier to handle and shape.
- Preheat the Oven: While the dough chills, preheat the oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper.
- Shape the Cookies: After chilling, roll the dough into balls and flatten them slightly to prepare for stuffing.
- Stuff with Marshmallows: Place a piece of chopped marshmallow in the center of each dough ball and carefully wrap the dough around it, ensuring the marshmallow is fully enclosed to prevent leakage.
- Arrange on Baking Sheet: Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Add Toppings: Press additional chocolate chips onto the top of each cookie for extra chocolate flavor and texture.
- Freeze Before Baking: Freeze the shaped and topped dough balls for an additional 20 minutes to help maintain their shape while baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the cookie edges are set but centers remain soft.
- Cool Slightly: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Optional Decoration: Once cooled, drizzle the cookies with chocolate syrup or melted chocolate to enhance flavor and presentation.
- Set the Drizzle: Allow the chocolate drizzle to set before serving for a neat finish.
Notes
- Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color.
- Ensure the marshmallows are fully enclosed by the dough to prevent them from melting out during baking.
- Chilling the dough thoroughly prevents the cookies from spreading too much in the oven.
- Feel free to substitute almond milk for dairy milk to make these cookies dairy-free except for butter usage.
- Chocolate drizzle is optional but adds a beautiful and delicious finish to the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
