Rich, chocolate cookies, topped with a marshmallow and finished with a drizzle of chocolate. Enjoy warm for a hot cocoa experience anytime.
These double chocolate, fudgy cookies with a marshmallow on top, channel all the comfort of hot cocoa, in cookie form. With both cocoa powder and lots of chocolate chips, this is a chocolate lovers’ cookie.
These Hot Cocoa Cookies will also require a little patience, as the dough needs a 24 hour rest in the fridge, for best results.
The upside of the fridge rest is that you can cook these cookies as couple at a time over several days and enjoy a lovely, warm chocolate cookie on demand.
For longer storage, pop them in the freezer and cook a couple anytime, from frozen, as needed for chocolate therapy.
Cocoa Powder: I used Hershey’s Cocoa Powder here, which is not Dutch-processed. Dutch-process cocoa powder, such as Fry’s will work here as well.
Butter: The recipe is written assuming unsalted butter, so while you can use salted butter if that’s all you have on hand, be sure to reduce the amount of added salt by 1/4 tsp-ish.
Brown Sugar: The recipe specified dark brown sugar (often labeled as “Old Fashioned”) for best results. If you only have light brown sugar, go ahead and use that.
Chocolate Chips: Regular semi-sweet or bittersweet chocolate chips will work here. I started with a 300g package and removed 1/4 cup to use for the drizzle, then added the remainder to the cookie batter. Anywhere from 1 3/4 – 2 cups of chocolate chips in the batter is fine.
Kosher Salt: I love the addition of the larger salt crystal Kosher salt to cookies. It won’t melt completely into the cookie, so it provides a lovely burst of saltiness, which is great with the chocolate. I recommend Kosher salt if you have it. If not, use less fine salt.
Note that you’ll want to reduce the amount of added salt if you are using salted butter instead of unsalted, as specified in the recipe.
Marshmallows: Large marshmallows work best here, I think, but if you only have mini marshmallows on hand, go ahead and scatter a few on top instead.
While the recipe specifies a 24-hour refrigeration before baking, for maximum flavour and best texture. If you’re impatient, you can bake these up earlier. You’ll want to do at least a 3 hour refrigeration though, and longer if you can wait. As noted, the flavour and texture will be somewhat compromised, but should still be quite satisfying.
Baking time will vary depending on the weight of your baking sheet, among other things. I suggest baking a couple of cookies first to gauge the time needed in your oven. Total baking time is probably between 12 and 16 minutes. The marshmallow should only be on top for about 4 minutes, otherwise it will brown. If you prefer a softer, more molten cookie, cook for the lesser time or longer for a more firm cookie. Adjust as needed or for personal preference.
If you’d like more, smaller cookies, portion the dough into 16 – 20 pieces instead and reduce the baking time accordingly.
Cookie dough balls will keep in the fridge up to 36 hours. You can bake off just a couple of cookies at a time and enjoy them warm from the oven. Cookie dough balls can also be frozen and baked from frozen. Allow extra baking time if starting from frozen.
A tiny bit of flaked salt on top of the cookie would not be out of place, if you enjoy that sweet/salty contrast.
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp kosher salt, or about 1/2 tsp fine salt **Reduce slightly if using salted butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 10 Tbsp unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 2/3 cup granulated white sugar
- 1 large egg
- 2 tsp pure vanilla extract, or vanilla bean paste
- 1 3/4 cups semisweet or bittersweet chocolate chips
- 6 large marshmallows, cut in half across the equator
- 1/4 cup chocolate chips, melted, for drizzle
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat together the butter, brown sugar and granulated sugar until very light, about 5 minutes. Add the egg and vanilla and beat until well combined.
- With the mixer on low, add the flour mixture and beat just until combined. Remove bowl from mixer. Using a spatula, fold in the chocolate chips and mix briefly to combined.
- Divide the dough into 12 equal portions. *I like to weight the dough and then divide by 12, to get a weight per cookie, then I weight out the 12 pieces to that weight. Roll each piece of dough into a ball. Place into a plastic storage bag or storage container and refrigerate for at least 24 hours (or up to 36 hours).
- When ready to bake, Preheat the oven to 350 degrees F. (not fan-assisted). Line a large baking sheet with parchment paper.
- Arrange 6 dough balls on the prepared baking sheet, leaving lots of room between (they will spread). Bake the cookies for 8- 10 minutes, then remove from oven and quickly place a half marshmallow piece on top of each cookie, pressing very lightly into the cookie. Return the cookies to the oven and bake a further 4-6 minutes, or until cookies are set, show some cracking around the edges, but are still soft in the centre.
- Allow cookies to cook on the baking sheet for 1 minutes, then carefully transfer to a cooling rack to cool further.
- While cookies are cooling melt the remaining 1/4 cup of chocolate chips in the microwave or in a small saucepan. Use a spoon to lightly drizzle some chocolate over the cookies.
- Enjoy cookies warm or at room temperature.