Hot chocolate cookies are the perfect way to eat the flavors of the classic holiday drink. A chewy chocolate cookie dough is studded with dark chocolate chips and topped with a toasted marshmallow. Bittersweet chocolate really helps for the toasty notes and bold coffee flavors to shine while a marshmallow adds sweetness and softness. You can even add a sprinkling of crushed candy canes for a festive flair.
Hot Chocolate Cookies
Courtesy of Ghirardelli
Ingredients:
3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (for melting)
1 cup plain flour/ all-purpose flour
1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract (optional)
2 1/4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (for mixing)
30 large marshmallows
Directions:
Step 1: Melt the 3/4 cup chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
Step 2: Sift all of your dry ingredients together in a bowl and stir together.
Step 3: Beat the butter and sugar together until thick and creamy.
Step 4: Beat in your eggs one by one.
Step 5: Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
Step 6: Fold dry ingredients into the mix and the remaining chocolate chips and mix until combined.
Step 7: Scoop your cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
Step 8: Bake at 350°F for 8 - 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
Step 9: Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
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