Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links

    • Home

    Chrome Extension

    Jennifer

    Hot Chocolate Cookies

    Baking
    Cookies
    ​

    4 servings

    servings

    40 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    Ingredients

    6 oz. bittersweet chocolate, chopped

    2 1/4 c. all-purpose flour

    3 envelopes hot cocoa mix without marshmallows (about 1.38 ounces each)

    1 tsp. instant espresso powder

    1 tsp. baking powder

    1/2 tsp. baking soda

    1/4 tsp. kosher salt

    1 c. salted butter, room temperature

    1 3/4 c. sugar

    2 large eggs

    2 tsp. vanilla extract

    1 1/2 c. white chocolate chips

    24 marshmallows, halved crosswise with kitchen shears

    Directions

    Add a few inches of water to a saucepan and heat over low heat until simmering. Add the chopped chocolate to a heatproof bowl and set over the saucepan. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.

    In a medium bowl, whisk together the flour, hot cocoa mix, espresso powder, baking powder, baking soda, and salt to combine and get rid of any lumps.

    In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium-high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes.

    Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes.

    Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck to the cookie, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.

    Nutrition

    Serving Size

    -

    Calories

    154

    Total Fat

    7 g

    Saturated Fat

    4 g

    Unsaturated Fat

    -

    Trans Fat

    0 g

    Cholesterol

    19 mg

    Sodium

    82 mg

    Total Carbohydrate

    22 g

    Dietary Fiber

    0 g

    Total Sugars

    16 g

    Protein

    2 g

    4 servings

    servings

    40 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    6 oz. bittersweet chocolate, chopped

    2 1/4 c. all-purpose flour

    3 envelopes hot cocoa mix without marshmallows (about 1.38 ounces each)

    1 tsp. instant espresso powder

    1 tsp. baking powder

    1/2 tsp. baking soda

    1/4 tsp. kosher salt

    1 c. salted butter, room temperature

    1 3/4 c. sugar

    2 large eggs

    2 tsp. vanilla extract

    1 1/2 c. white chocolate chips

    24 marshmallows, halved crosswise with kitchen shears

    Directions

    1

    Add a few inches of water to a saucepan and heat over low heat until simmering. Add the chopped chocolate to a heatproof bowl and set over the saucepan. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.

    2

    In a medium bowl, whisk together the flour, hot cocoa mix, espresso powder, baking powder, baking soda, and salt to combine and get rid of any lumps.

    3

    In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium-high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes.

    4

    Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes.

    5

    Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck to the cookie, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.