Side Pannel
Hot Cocoa Cookies
Hot Cocoa Cookies
- Recipe Submitted by maryjosh on 01/02/2020
Ingredients List
- For Cookies:
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp kosher salt or about 1/2 tsp fine salt **Reduce slightly if using salted butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 10 Tbsp unsalted butter at room temperature
- 3/4 cup dark brown sugar
- 2/3 cup granulated white sugar
- 1 large egg
- 2 tsp pure vanilla extract or vanilla bean paste
- 1 3/4 cups semisweet or bittersweet chocolate chips
- For topping:
- 6 large marshmallows cut in half across the equator
- For finishing:
- 1/4 cup chocolate chips melted, for drizzle
Directions
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat together the butter, brown sugar and granulated sugar until very light, about 5 minutes. Add the egg and vanilla and beat until well combined.
With the mixer on low, add the flour mixture and beat just until combined. Remove bowl from mixer. Using a spatula, fold in the chocolate chips and mix briefly to combined.
Divide the dough into 12 equal portions. *I like to weight the dough and then divide by 12, to get a weight per cookie, then I weight out the 12 pieces to that weight. Roll each piece of dough into a ball. Place into a plastic storage bag or storage container and refrigerate for at least 24 hours (or up to 36 hours).
When ready to bake, Preheat the oven to 350 degrees F. (not fan-assisted). Line a large baking sheet with parchment paper.
Arrange 6 dough balls on the prepared baking sheet, leaving lots of room between (they will spread). Bake the cookies for 8- 10 minutes, then remove from oven and quickly place a half marshmallow piece on top of each cookie, pressing very lightly into the cookie. Return the cookies to the oven and bake a further 4-6 minutes, or until cookies are set, show some cracking around the edges, but are still soft in the centre.
Allow cookies to cook on the baking sheet for 1 minutes, then carefully transfer to a cooling rack to cool further.
While cookies are cooling melt the remaining 1/4 cup of chocolate chips in the microwave or in a small saucepan. Use a spoon to lightly drizzle some chocolate over the cookies.
Enjoy cookies warm or at room temperature.
In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat together the butter, brown sugar and granulated sugar until very light, about 5 minutes. Add the egg and vanilla and beat until well combined.
With the mixer on low, add the flour mixture and beat just until combined. Remove bowl from mixer. Using a spatula, fold in the chocolate chips and mix briefly to combined.
Divide the dough into 12 equal portions. *I like to weight the dough and then divide by 12, to get a weight per cookie, then I weight out the 12 pieces to that weight. Roll each piece of dough into a ball. Place into a plastic storage bag or storage container and refrigerate for at least 24 hours (or up to 36 hours).
When ready to bake, Preheat the oven to 350 degrees F. (not fan-assisted). Line a large baking sheet with parchment paper.
Arrange 6 dough balls on the prepared baking sheet, leaving lots of room between (they will spread). Bake the cookies for 8- 10 minutes, then remove from oven and quickly place a half marshmallow piece on top of each cookie, pressing very lightly into the cookie. Return the cookies to the oven and bake a further 4-6 minutes, or until cookies are set, show some cracking around the edges, but are still soft in the centre.
Allow cookies to cook on the baking sheet for 1 minutes, then carefully transfer to a cooling rack to cool further.
While cookies are cooling melt the remaining 1/4 cup of chocolate chips in the microwave or in a small saucepan. Use a spoon to lightly drizzle some chocolate over the cookies.
Enjoy cookies warm or at room temperature.
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