Ultimate Chewy Hot Chocolate Cookies
These delectable hot chocolate cookies are soft, chewy, and packed with rich chocolate flavor and gooey marshmallows, perfect for a cozy treat.
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Medium bowl
- Large bowl
- Electric mixer
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon espresso powder optional
Wet Ingredients
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder if using, then set aside.
Mixing the Dough
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, mixing well after each; then stir in vanilla extract, scraping down the bowl sides as needed.
- Gradually add the dry ingredients to the wet on low speed until just combined, being careful not to overmix.
- Gently fold in chocolate chips and mini marshmallows; freeze marshmallows for 10-15 minutes beforehand if too soft.
- Cover and refrigerate the dough for at least 30 minutes, or up to 2 hours.
Baking and Finishing
- Scoop rounded tablespoons of dough onto prepared baking sheets, ensuring about 2 inches between each cookie.
- Bake for 9-11 minutes until edges are set but centers still look slightly soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar if desired.
Notes
For best results, do not overbake the cookies to maintain their chewy texture. Freezing the marshmallows briefly before folding them in helps prevent them from melting completely during mixing.