Warm up your kitchen with the comforting aroma of hot cocoa cookies. These rich, chocolatey delights are perfect for sharing with friends or enjoying during cozy nights in. With a soft, chewy texture and a hint of marshmallow, these cookies will transport you to a winter wonderland with every bite. Whether paired with a hot drink or enjoyed on their own, they are sure to become a favorite!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips
- Mini marshmallows for topping
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is 15 minutes, with a cooking time of 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 5g fat, 18g carbohydrates, 1g protein, and 1g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and egg to the butter mixture, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie with a mini marshmallow, gently pressing it into the dough.
- Bake for 10-12 minutes, or until the edges look set and the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Coconut oil can replace butter, and dairy-free chocolate chips can be used for a vegan option.
Serving and Pairings
These cookies pair wonderfully with a glass of milk, a warm cup of hot cocoa, or even a scoop of vanilla ice cream for a delightful dessert experience.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag for up to three months. Reheat in the microwave for a few seconds to enjoy them warm.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not measuring flour accurately can affect the texture.
- Skipping chilling the dough may result in spreading.
- Baking at the wrong temperature can lead to burnt edges.
- Using expired baking soda will prevent proper rising.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Chill the dough for at least 30 minutes for thicker cookies.
- Experiment with different add-ins like nuts or dried fruit.
- Don’t forget to check for doneness a minute before the time is up.
FAQs
Can I make these cookies gluten-free?
Yes, using a gluten-free flour blend will work well in this recipe. Just ensure that the other ingredients are also gluten-free.
How should I store leftover cookies?
Store them in an airtight container at room temperature or freeze for longer storage. They will stay fresh for about a week at room temperature.
Can I use white chocolate instead of dark chocolate?
Absolutely! White chocolate chips can be a delicious alternative, giving a sweeter flavor to your cookies.
What can I serve with these cookies?
They pair perfectly with milk, coffee, or a warm cup of hot cocoa for a cozy treat.
How do I prevent cookies from spreading too much?
Chilling the dough before baking can help prevent cookies from spreading too much during baking.
Conclusion
Hot cocoa cookies are a delightful treat that brings warmth and joy to any day. With their rich chocolate flavor and soft texture, they are perfect for sharing or enjoying solo. Try this recipe to experience a taste of comfort and indulge in a sweet escape.
Hot Cocoa Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips
- Mini marshmallows for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and egg to the butter mixture, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie with a mini marshmallow, gently pressing it into the dough.
- Bake for 10-12 minutes, or until the edges look set and the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
