Hot Chocolate Cookies
Your favorite winter drink turned into a delicious chocolate cookie topped with melted chocolate and toasted, gooey marshmallow. Perfect for holidays!
Equipment
- Electric or stand mixer
- Baking tray
Ingredients
- 340 gs chocolate chips mix of milk and dark chocolate
- 225 gs unsalted butter
- 250 gs packed brown sugar
- 3 eggs
- 1 tsp vanilla essence
- 180 gs all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 10 gs corn flour
- 1/2 tsp salt
- 12 pieces chocolate (for topping) I used Lindt 70% chocolate bar
- 12 pieces marshmallows (for topping)
Instructions
- Melt the chocolate and butter in a heat-proof bowl in the microwave in 30 seconds increments until completely melted and combined. Set aside until ready to use.
- Combine the dry ingredients in a bowl - flour, baking powder, baking soda, corn flour, and salt. Set aside
- Add the brown sugar, eggs, and vanilla essence to another bowl and mix using a stand or electric mixer for 2-4 minutes until light and fluffy.
- Add the cooled melted chocolate and butter mixture into the egg mixture and mix for 2-3 minutes until combined. Then add the dry ingredients and mix again for 3-5 minutes until you have a thick batter.
- Wrap the dough in cling film and chill in the fridge for at least 2 hours or overnight. The dough will be too sticky to shape into cookie dough balls without chilling. Preheat the oven to 170 degrees Celsius when ready to bake and roll out equal-sized cookie dough balls on a baking tray lined with parchment paper.
- Bake the cookies for 10 minutes, until they spread properly, then remove from the oven and top each cookie with a chocolate piece and a marshmallow and place it in the oven for another 2-3 minutes until the marshmallow is toasted and gooey. Enjoy warm.
Notes
Make Ahead:
To make ahead, form cookie dough balls after step 5 and freeze them in ziplock bags or an airtight box for up to 3 months. Thaw the cookie dough overnight in the fridge before baking for best results.
Storage:
These cookies can be stored in an airtight container for up to 3 days. Don't forget to heat them before serving.