Hot Cocoa Chocolate Marshmallow (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups (191 grams) all-purpose flour
02 -
1/3 cup (32 grams) hot chocolate mix
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon fine sea salt
→ Wet Ingredients
06 -
1 stick (113 grams) unsalted butter, at a cool room temperature
07 -
1/4 cup (50 grams) granulated sugar
08 -
1/2 cup (100 grams) light brown sugar
09 -
1 large egg
10 -
1 large egg yolk
11 -
1/2 teaspoon vanilla extract
→ Add-ins and Toppings
12 -
1 cup (170 grams) milk chocolate chips
13 -
8 ounces (227 grams) semisweet chocolate, cut into 20 equal pieces
14 -
10 large marshmallows, cut in half
# Instructions:
01 -
In a medium bowl, stir together the flour, hot chocolate mix, baking powder, cinnamon, and salt. Set aside.
02 -
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until well-combined and smooth, about 2 minutes. Add the egg and egg yolk and beat until combined. Add the vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula.
03 -
On low speed, gradually add the flour mixture to the wet ingredients. Fold in the chocolate chips with a rubber spatula. Refrigerate the dough for about 1 hour, or until it is no longer sticky.
04 -
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
05 -
Using a spoon or a medium spring-loaded cookie scoop, drop 1 1/2-tablespoon sized balls of dough onto the prepared baking sheets.
06 -
Bake the cookies for about 10 minutes. Remove from the oven.
07 -
Top each cookie with a piece of semisweet chocolate and 1 marshmallow half, cut side up. Return to the oven and continue to bake for another 4 minutes, or until the marshmallow begins to melt slightly.
08 -
Remove the cookies from the oven and use a kitchen torch to toast the tops of the marshmallows. Alternatively, place the cookies under the broiler for about 30 seconds to toast the marshmallows. Be careful as they can burn quickly.
09 -
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10 -
Store the cookies in an airtight container in a single layer for up to 3 days. They are best served the day they are made due to the marshmallow topping.
# Notes:
01 -
For a deeper chocolate cookie color, use a dark cocoa mix such as Ghirardelli.