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    Jennifer

    Hot Chocolate Cookies

    Baking
    Cookies
    ​

    4 servings

    portioner

    40 minutes

    aktiv tid

    1 hour 20 minutes

    total tid
    Börja laga mat

    Ingredienser

    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

    Instruktioner

    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.

    Näring

    Portionsstorlek

    -

    Kalorier

    154

    Totalt fett

    7 g

    Mättat fett

    4 g

    Omättat fett

    -

    Transfett

    0 g

    Kolesterol

    19 mg

    Natrium

    82 mg

    Totala kolhydrater

    22 g

    Kostfiber

    0 g

    Totalt socker

    16 g

    Protein

    2 g

    4 servings

    portioner

    40 minutes

    aktiv tid

    1 hour 20 minutes

    total tid
    Börja laga mat

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    Ingredienser

    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

    Instruktioner

    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.