These hot chocolate cookies taste like a mug of the best quality hot cocoa, in cookie form! The secret is the addition of powder milk in the dough. You can find powdered milk in almost every grocery store.
Course Dessert, Snack
Cuisine American
Keyword chocolate, cookies, marshmallow
Prep Time 18 minutesminutes
Cook Time 12 minutesminutes
Servings 32cookies
Calories 153kcal
Author Irvin
Ingredients
1/2cupunsalted butter115 g or 1 stick
12ouncesdark chocolatechopped
1 1/4cupspacked dark brown sugar275 g
3large eggs
2teaspoonvanilla extract
1 1/2teaspoonsbaking powder
1/2teaspoonkosher salt
1/4cupnatural unsweetened cocoa powdernot Dutch-processed, 30 g
1 1/2cupsall-purpose flour210 g
1/2cupdry milk powder70 g
8ouncessemi-sweet chocolatecut into 1/2-inch squares
16large marshmallowscut in half
Instructions
Preheat the oven to 325°F. Line a baking sheet with a silicon baking mat or parchment paper.
Place the butter and the chopped dark chocolate in a microwave safe bowl. Microwave in 30 second increments, stirring between each cook time, until the chocolate is melted and the mixture is smooth. It should only take 60 to 90 seconds. Be careful not to overheat the chocolate, as it will get grainy and you can burn it. You can also melt the butter and chocolate in a pan on the stovetop.
Set the chocolate and butter to cool slightly (about 5 minutes or so). Place the dark brown sugar, eggs, vanilla extract, baking powder and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix together until combined. Add the melted chocolate to the bowl (it’s ok if the chocolate is warm but if it is too hot to touch, let it cool a little bit longer) and mix in.
Sift in the cocoa powder (cocoa has a habit of lumping together so sifting breaks the clumps apart). Mix until the cocoa is absorbed. Add the flour and dry milk powder. Mix until absorbed.
Form 1-inch round balls by scooping out heaping tablespoons of the dough. The dough will be sticky. To prevent it from sticking, wet your hands by dunking them in a bowl of water or under the faucet. Then shake most of the water off (about 5 or 6 shakes). Your damp hands won’t stick to the dough!
Place the dough on the baking sheet and flatten them slightly with the palm of your hands. You want to create a 1/2 inch thick disk. Repeat with the remaining dough.
Bake the cookies for 7 minutes. Once the baking is done, remove the pan baking sheet from the oven and place a 1/2-inch square of chocolate in the middle of each cookie, pushing in slightly. Then place half a marshmallow on top of the chocolate, sticky side down. Move back to the oven and bake 3 to 4 minutes more, or until the marshmallow has softened but not turned brown.
Let the cookies cool on the pan for about 5 minutes before moving the to a wire rack to cool completely.