Description
These Hot Chocolate Cookies are soft, gooey, and bursting with rich chocolate flavor, complemented by melty marshmallows on top. Perfectly baked to be slightly underdone for a moist texture, they make a delightful treat for any chocolate lover.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened, but still cool
- ⅔ cup packed light brown sugar, fresh and soft
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1 cup chocolate chips, divided
Topping
- 10 full size marshmallows, cut in half across the middle
- 2 tablespoons finely chopped chocolate (optional)
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter with both sugars for several minutes until the mixture is light and fluffy. This step helps to incorporate air for tender cookies.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking soda, salt, and cornstarch to ensure even distribution.
- Mix Dry Into Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
- Add Chocolate Chips: Reserve ¼ cup of the chocolate chips for topping. Stir the remaining ¾ cup chocolate chips into the cookie dough evenly.
- Scoop Dough: Scoop the dough into 1½ tablespoon portions using a cookie scoop or spoon. Place the balls on the prepared baking sheets, making sure they are mounded and not flattened for a nice soft center.
- Add Toppings Before Baking: Press some of the reserved chocolate chips onto the tops of each dough ball to add extra gooey texture and chocolate flavor.
- Bake Cookies Initial Time: Bake in the preheated oven for 7-8 minutes. The cookies should begin to spread but still have a mound in the center.
- Add Marshmallows and Finish Baking: Carefully press one half of a marshmallow onto the top of each cookie, gently pressing down to slightly flatten the cookie. Return the baking sheets to the oven for an additional 1-2 minutes. The edges should look almost done but the centers remain slightly underbaked.
- Cool Cookies: Remove from the oven and transfer the baking sheets to wire racks. Allow the cookies to cool completely, during which they will firm up while staying soft inside.
- Add Final Touch (Optional): While the cookies are still warm, sprinkle finely chopped chocolate on top to add a glossy finish and extra chocolate richness.
- Repeat With Remaining Dough: Once the baking sheets have cooled, repeat the process with the remaining cookie dough for additional batches.
Notes
- To measure flour properly, fluff the flour with a spoon or whisk, scoop a heaping portion into your measuring cup, and level it off with the back of a knife for accuracy.
- Adjust baking time depending on the size of your dough balls; larger cookies might need a little longer but be careful not to overbake.
- If your kitchen is warm and the dough becomes too soft to work with, chill it in the refrigerator between batches to keep the shape while scooping.
- Serve the cookies slightly warm for the best experience with melty chocolate chips and gooey marshmallows.
- Store baked cookies tightly covered at room temperature for up to 2 days, or freeze baked cookies or unbaked dough balls for up to 2 months to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
