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Hot Chocolate Cookies

Hot Chocolate Cookies

These cookies were inspired by Chrisie's daughter, Ella. She made some that looked so amazing that we had to create our own version. As always, we include gluten and dairy free substitutions.
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Servings: 3 Dozen
Ingredients Method

Ingredients
  

  • 12 tablespoons (1 ½ sticks) unsalted butter or dairy free butter, at room temperature
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar firmly packed
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour or gluten free 1-1 flour
  • 1 cup cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 24 or so marshmallows cut in half
  • Optional - sprinkles sanding sugar, or anything else you want to use as a topper.
Chocolate Topping
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream, dairy free half and half, or thick dairy free milk (oat milk is best)

Method
 

  1. In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream butter and sugars together until light and fluffy.
  3. Add eggs and vanilla extract and beat until completely combined.
  4. Add dry ingredients to wet in 3 additions, beating until completely combined.
  5. Cover the cookie dough with plastic wrap or foil and chill for at least 1 hour.
  6. Preheat oven to 350F.
  7. Like cookie sheets with silpats or parchment paper.
  8. Grab a generous tablespoon and a half of dough, roll into a ball and place on baking sheet.
  9. Bake 10-12 minutes. Remove cookes from the oven and immediately place half of a marshmallow on top of each cookie. Press down a bit so they start to melt and stick.
  10. Once cookies have cooled, remove to a rack and prepare ganache topping.
Chocolate Topping
  1. Combine chocolate and heavy cream in a small microwave-safe bowl. Place in the microwave on high for 30 seconds. Take the bowl out and stir the contents. Repeat this until the chocolate is melted and the cream is blended in completely.
  2. Pour or drizzle the ganache over each cookie, covering the marshmallow and allowing it flow out to the edges of the cookie. Add sprinkles if desired. Allow the ganache to cool and firm up before serving.