Hot Cocoa Cookies
These Hot Cocoa Cookies are going to melt in your mouth and make for the perfect go to cookie recipe for this season. Using the variety of Ghirardelli chocolates and toasting the marshmallows takes these to the next level.
You can absolutely substitute the chocolate chip variations to fit your liking. If you wanted to skip out on the 60% cocao chips and instead double up on the semi-sweet chips – go for it!! Maybe your a milk chocolate fan and want to amp up the sweetness a little, whatever you enjoy most – do it :)
These cookies look so beautful untoasted but if you’re like me and love a good toasted marshmallow, then go ahead and broil these cookies for a few seconds to brown them up perfectly. This will not effect the bake time on the cookies since it only takes a broiler a few seconds to toast marshmallows.
Whenever I am toasting marshmallows with my broiler, I always stand by and leave the oven door open ajar so that 1, I don’t forget about them and have a burnt mess on my hands and 2, so I can keep a closer eye on the toastiness of the marshmallows since it all happens quick.
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I love creating recipes to share with you all especially around the holidays ♥️ If you have any specific recipe requests, drop them in the comments of this recipe and I will do my very best to bring it to life! In the meantime, I hope you all enjoy these delicious, rich, chocolatey Hot Cocoa Cookies.
Hot Cocoa Cookies
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12
servings12
minutesKeep the screen of your device on.
Ingredients
1 1/4 cups all-purpose flour
1/3 cup Ghirardelli 100% unsweetened cocao powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cups unsalted butter, room temperature
1 cup light brown sugar
3 Tbsp. granulated sugar
2 egg yolks, room temperature
1 1/2 tsp. vanilla extract
1/2 cup Ghirardelli Semi-sweet chocolate chips
1/2 cup Ghirardelli 60% cocao chocolate chips
1/2 cup mini marshmallows
Ghirardelli baking bar, chopped
Ghirardelli caramel sauce (optional)
Directions
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl of in the bowl of a stand mixer fit with the paddle attachment, whisk together the butter and both sugars until light and creamy. About 2 minutes on low to medium speed. The mixture should turn fluffy and there should be no lumps.
- Add in the egg yolks, vanilla extract, and vanilla extract. Continue to mix until well combined.
- Add the dry ingredients to the wet and mix until you have a nice, soft dough formed. Be sure to scrape down the sides of the bowl as you mix to ensure that everything is being combined nicely and evenly. Fold in the chocolate chips.
- Scoop the cookies into about 3-4 Tbsp. Sized cookies and roll them into balls. Place each cookie 2″ apart on the prepared cookie sheet. Bake for 12-15 minutes or until the cookies have begun to crackle on top and have spread out nicely.
- While the cookies are hot out of the oven, press a couple mini marshmallows on top as well as a few broken pieces of the Ghirardelli baking bar.
- This next step is optional, but you can broil the cookies on low for 10-15 seconds to toast the marshmallows and drizzle on some caramel sauce.
- Enjoy!
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