These Hot Chocolate Cookies are the perfect way to enjoy a favourite nostalgic treat. Chewy, decadent, and loaded with layers of chocolate flavour, these cookies are finished with a melted marshmallow, making the perfect finale, just like a classic hot cocoa. Pair it with a glass of cold milk and you’ll have a very satisfying treat.
ingredients
directions
Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set this aside.
Place half (100g) of the chopped dark chocolate in a heatproof bowl. Melt it gently over a double boiler or in the microwave in 20-second increments, stirring after each interval, until smooth. Let it cool slightly.
In a large mixing bowl, use an electric mixer to beat butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, mixing until fully incorporated.
Stir in the melted chocolate until the mixture is smooth and uniform. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring by hand until just combined. Be careful not to overmix. Fold in the remaining chopped chocolate chunks.
Transfer the cookie dough to the fridge to chill for 20-30 minutes.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 7 minutes.
Remove the cookies from the oven and place one marshmallow, a piece of chocolate, and a sprinkle of flaky sea salt on top of each cookie.
Return the cookies to the oven and bake for an additional 6 minutes, or until the marshmallows are lightly puffed and the cookies are set at the edges.
Let the cookies cool on the baking sheet for 8 minutes to firm up, then transfer them to a wire rack to cool completely—or enjoy them warm for an extra gooey treat!
Notes:
