Hot Chocolate Cookies
It’s about that time to start thinking about the cookies you’ll be making for Santa. This year, I thought I should make some cookies that would go good with Santa’s hot cocoa, something we also make every year for the jolly old guy. So I got to work in the kitchen, experimenting with chocolate and marshmallows. I wanted to make the richest, most chocolaty cookie that had a gooey, chewy consistency. Then top it with a big marshmallow and even more chocolate.
These cookies turned out just as I wanted – rich, gooey, ooey, chocoalty goodness. After they baked, I halved a large marshmallow, placed it on the warm cookie. Then I put the cookies under the hot broiler, just until the marshmallow had lightly toasted. At first, I had wanted to finish these cookies with a little chocolate syrup, but to make them not so messy, I opted for grated chocolate.
I also used my favorite flour, Gold Medal, in this recipe, because of it’s lightness and quality.
A note about Sandy Hook:
I was so saddened the whole weekend after the tragic events in Newton. Having a friend with little kids that attended the school where the tragedy happened makes it that much worse. I can’t imagine the fear she felt last Friday. Sarah (of Sarah’s Cucina Bella) has written a beautiful post here about her experience and remembering Shady Hook.
Yield: Serves 6
Hot Chocolate Cookies
5.00 stars (1 reviews)
Loading...Ingredients:
For the Cookies:
1 cup packed brown sugar
1/2 cup or 1 stick butter, softened
2 eggs
1/2 cup cocoa powder
2 packets hot cocoa mix
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
For Garnish:
12 large marshmallows, cut in half
1 square semi-sweet baking chocolate, for grating
Directions:
Heat oven to 350°. Cream butter and sugar together until light in color in stand mixer. Add eggs and mix well. Add cocoa powder, cocoa mix and vanilla. Mix well. Add flour baking soda and salt. Mix just until dough comes together. Refrigerate dough until chilled, about 1 hour.
Drop cookie dough by the tablespoon on a parchment paper lined cookie sheet. Bake for 10 – 12 minutes, or just until cookie is set. Remove cookies from oven and place marshmallows on top. Turn oven broiler on high and place cookies directly under broiler to lightly toast marshmallows. Remove when done and transfer to a cooling rack. Garnish with grated chocolate before serving.
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Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!This post sponsored by Gold Medal. All opinions 100% mine.
