Description
All the flavours of a hot cocoa in cookie form! These hot chocolate cookies are soft, filled with chocolate and have a hint of peppermint.
Ingredients
Units
Scale
For the wet ingredients
- 1/2 cup butter
- 3/4 cup chocolate chips
- 1/3 cup dark brown sugar
- 3 tbsp granulated sugar
- 1 egg
- 1 egg yolk
- 1/2 tsp peppermint extract
For the dry ingredients
- 1/2 cup rice flour
- 1/2 cup oat flour very fine
- 3 tbsp tapicoa flour
- 1/4 cup hot chocolate mix or cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup chocolate chips optional
- 150 g dark chocolate chopped into squares for pressing into cookies
- 3/4 cup marshmallows
Instructions
- In a small saucepan (or in microwave safe bowls) melt the butter and chocolate.
- Combine the melted butter and chocolate in a large bowl and let it cool slightly. Then add all remaining wet ingredients and whisk very well for at least 45 seconds to 1 minute, until glossy looking and sugar is mixed in. Set aside.
- In a medium sized bowl, whisk together the flours, hot chocolate mix, baking soda and salt.
- Now, add the dry ingredients to the wet and stir until incorporated very well. Fold in the reserved 1/3 cup chocolate chips (if using).
- Refrigerate the dough for at least 30 minutes, up to one hour.
- Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Take your dough out from the fridge and take about 2 tbsp worth of dough and roll them into balls (you can use slightly damp hands as this makes it easier).
- Press one chunk of dark chocolate and about three marshmallows into the balls of dough, pressing down slightly into the dough. Bake in the oven for 9 to 10 minutes (mine took 9), until the edges are just starting to brown. The cookies will still look a little undercooked, thats ok. Leave them on the pan to finish baking for a few minutes. Garnish with flaky salt if desired. If you can’t get all the marshmallows in the cookie when it’s raw cookie dough, add them part way through baking.
- Once you’ve let the cookies sit on the baking sheet for a few minutes, remove and place on a cooling rack to finish cooling.
Notes
Allow the dough to refrigerate: This dough needs to be refrigerated! Don’t skip this or your cookies will be a hot (flattened) mess.
Let them cool on the pan: Don’t try and take them off from the pan right away. Let them cool for a few minutes and then scoop them off with a spatula.
Don’t over bake: Yes, they’ll look undercooked, but they continue to bake on the pan. They shouldn’t take longer than 10 minutes in the oven.