Hot Cocoa Cookies
soft & chewy chocolate cookies with a melted marshmallow
yield: 12 (fairly large) cookies
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp butter, softened
- ¾ cup light brown sugar
- 2 eggs
- 4 oz semi-sweet chocolate, melted + cooled slightly
- 2 tsp pure vanilla extract
- 4 oz semi-sweet chocolate, roughly chopped
- 6 large marshmallows, cut in half crosswise
- flaky sea salt
Instructions
- Preheat the oven to 375°F. Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl. Whisk to combine. Set aside.
- Combine the butter and light brown sugar in the bowl of a stand mixer. Using a paddle attachment, cream them together for 3 minutes on medium speed. Scrape down the sides and bottom of the bowl using a rubber spatula.
- Mix in 1 egg at a time. Add the melted chocolate and vanilla. In two batches, mix in the dry ingredients, scraping down the bowl as needed. Fold in half of the chopped semi-sweet chocolate. Chill the dough for 20 minutes.
- Spoon the dough onto 2 cookie sheets (roughly 2 tablespoons of dough per cookie for 12 cookies). Bake for 8 minutes.
- Lightly press the marshmallows into the middle of each cookie. Sprinkle the remaining chocolate over the tops of the cookies. Bake for another 2 minutes, or until the cookies are set and the chocolate is melted.
- Remove the cookie sheets from the oven and (literally) drop them onto the counter to deflate the cookies. Let them cool for 5 minutes. Transfer them to a cooling rack. Sprinkle them lightly with flaky sea salt. Eat warm or cool fully.
Find it online: https://www.theoriginaldish.com/2021/12/14/hot-cocoa-cookies/