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Hey cookie lovers!
Who doesn’t love a good cookie, right?
Today, I’m super excited to share my latest obsession: hot chocolate cookies!
These little bites of joy are soft, chewy, and packed with all the chocolatey goodness you crave.
Perfect for cozy nights in or whenever you need a sweet treat.
Trust me, you’ll want to make these ASAP! Let’s dive in!
Suggestions for Ingredient Substitution
For the unsalted butter, coconut oil can be used as a dairy-free alternative. Use the same amount, but ensure it’s at room temperature for proper creaming. This substitution provides a subtle coconut flavor and maintains the cookies’ texture. Vegan butter is another option for those avoiding dairy.
All-purpose flour can be replaced with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Almond flour can also be used for a low-carb option, though the cookies may spread more during baking.
For the marshmallows, vegan marshmallows made from plant-based ingredients can be used to accommodate vegetarian or vegan diets. Alternatively, for a healthier twist, try using small cubes of firm tofu brushed with maple syrup. These will provide a chewy texture similar to marshmallows while adding protein to the cookies.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 240-300 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3200
- Protein: 35-45 g
- Fat: 150-160 g
- Carbohydrates: 400-420 g
Ingredients
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup natural cocoa powder
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 18 regular-sized marshmallows
- 1 cup chocolate chips
- 4 tablespoons heavy cream
Step 1: Prepare the Wet Ingredients
In a mixing bowl, add 12 tablespoons of softened, unsalted butter, 1.5 cups of granulated sugar, and 0.5 cup of firmly packed light brown sugar.
Cream these ingredients together using an electric hand mixer or stand mixer until the mixture becomes light and fluffy.
Next, add 4 large eggs, one at a time, ensuring each is well mixed before adding the next.
Stir in 2 teaspoons of vanilla extract for a burst of flavor.
Step 2: Mix the Dry Ingredients
In a separate bowl, combine 2.5 cups of all-purpose flour, 1 cup of natural cocoa powder, 1 tablespoon of baking powder, and 0.75 teaspoon of salt.
Whisk these ingredients until they are well combined and uniform in consistency.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients while mixing on low speed.
Add the dry mix in 3-4 parts to ensure everything integrates smoothly.
Use a spatula to scrape down the sides and bottom of the bowl, ensuring no flour pockets remain.
Cover the dough with plastic wrap and chill it in the refrigerator for at least 4 hours, preferably overnight, to enhance the flavors and texture.
Step 4: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C).
Scoop the chilled dough into 1.5 tablespoon portions and roll them into smooth balls.
Roll each ball in granulated sugar, then place them on a lined baking sheet, keeping them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes until they are just set.
Step 5: Prepare Additions While Baking
While your cookies are baking, prepare the marshmallows and ganache.
Cut 18 regular-sized marshmallows in half.
For the ganache, combine 1 cup of chocolate chips and 4 tablespoons of heavy cream in a microwave-safe bowl.
Microwave for 25 seconds, stir, then microwave for an additional 15 seconds if needed until the mixture is smooth and glossy.
Step 6: Finalize and Serve the Cookies
Once the cookies are done baking, immediately press a marshmallow half, sticky side down, onto the top of each warm cookie.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Once cooled, drizzle the prepared ganache over the top of each cookie, ensuring the marshmallow is partially covered.
Let the ganache set before serving.
Enjoy your delicious, homemade cookies!
