Description
Chocolate-packed Hot Cocoa Cookies blend winter comfort with sweet indulgence. Rich marshmallow and cocoa flavors create a delightful treat you’ll savor with each warm, nostalgic bite.
Ingredients
Scale
- 1 cup (225 g/8 oz) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (200 g/7 oz) granulated sugar
- ½ cup (100 g/3.5 oz) brown sugar, packed
- 2 ¼ cups (280 g/10 oz) all-purpose flour
- 1 cup (180 g/6.3 oz) chocolate chips
- ½ cup (40 g/1.4 oz) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 12 large marshmallows, cut in half (or 1 cup mini marshmallows)
- ½ cup (90 g/3.2 oz) milk chocolate chips, melted
Instructions
- Mixing Base: Whip butter and sugars in an electric mixer until achieving a fluffy, cloud-like texture with consistent pale color and creamy smoothness.
- Liquid Integration: Add eggs one at a time, thoroughly blending each while incorporating vanilla extract to enhance aromatic complexity.
- Dry Component Preparation: Sift cocoa powder, flour, baking soda, and salt together, creating a homogeneous chocolatey powder mixture with consistent texture.
- Dough Formation: Gradually combine dry ingredients into wet mixture, gently stirring to maintain delicate cookie structure without overworking the dough.
- Chocolate Enhancement: Gently fold chocolate chips throughout the dough, ensuring even distribution for consistent chocolate moments in each cookie bite.
- Resting Phase: Refrigerate dough for at least 30 minutes, allowing flavors to meld and preventing excessive cookie spread during baking.
- Baking Preparation: Preheat oven to 350°F, line baking sheets with parchment paper, and position racks in center of oven for uniform heat circulation.
- Portioning: Scoop rounded tablespoon-sized dough portions onto prepared baking sheets, maintaining consistent spacing for even baking.
- Baking Process: Bake for 10-12 minutes until edges appear set and centers remain slightly soft, creating a perfect balance of crisp exterior and tender interior.
- Cooling Protocol: Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling and texture stabilization.
Notes
- Prevent Overmixing: Stir dry ingredients into wet components gently to maintain a soft, tender cookie texture and avoid developing tough gluten strands.
- Chocolate Chip Distribution: Fold chocolate chips carefully throughout the dough, ensuring an even spread for consistent chocolate flavor in every cookie bite.
- Dough Chilling Strategy: Refrigerate dough for at least 30 minutes before baking to control cookie spread, enhance flavor complexity, and create a more stable baking environment.
- Temperature Control: Use room temperature butter and eggs for smoother mixing and better ingredient incorporation, which helps create a more uniform cookie dough consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 160
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg