The perfect Christmas cookie doesn’t exi-
Enter – Hot Chocolate cookies. These delicious, fudgy, rich chocolate cookies topped with melted chocolate and toasted marshmallows turn everyone’s favorite festive drink into an epic cookie. They’re super easy to make and can be made ahead and chilled in the freezer to be baked on Christmas day. I told you it’s the perfect festive cookie!
Is there anything better than a cup of thick, indulgent hot chocolate on a cold winter day? Yes, yes, there is. Because now, you can enjoy that delicious cup of hot chocolate with an equally delicious hot chocolate cookie.
Check out my simple and delicious Hot Chocolate recipe here.
Just like hot chocolate, this cookie is made with a super rich and indulgent chocolate base that’s made with melted chocolate, giving it that ultra-chocolatey flavor. The cookie is soft, chewy, and fudgy at the same time, and the texture is absolutely melt-in-your-mouth.
As this cookie is all about chocolate, we also top it with an extra chocolate bar right after it comes out of the oven to become nice and melty and add another level of chocolate flavor to the cookie.
And, of course, no hot chocolate is complete without marshmallows, and neither is this cookie. To give it that final hot chocolate twist, the cookie is topped with a toasted, gooey marshmallow which takes it to a whole new level.
There are very few desserts that I love as much as cookies – they’re thick, indulgent, and super versatile, as they can be made in as many flavors as you can imagine. Don’t believe me? Here are some of the cookie recipes you can find on this blog:
- Bakery-Style Double Chocolate Chip Cookie Recipe
- Red Velvet Cookie With Cream Cheese Filling
- Cinnamon Brown Butter Cookie Recipe
- Jam-Filled Cookie Recipe
- Chocolate Chip Cookie Recipe
How To Make The Perfect Cookie
If you want to make the perfect cookie using this recipe, here are a few tips that will help you along the way –
- Chill the dough. It’s absolutely necessary to chill the cookie dough for 6-8 hours or, ideally, overnight. This ensures that fats in the dough solidify, which means that the cookies take longer to spread while cooking. This results in thicker, chunkier cookies. Chilling the dough also helps the dry ingredients soak up more hydration from the liquid ingredients, which results in a more flavorful cookie.
- Weight the dough for each cookie. Instead of eyeing the amount of dough you use for each cookie, weigh it to ensure that you have consistent sizes for each one. I use 60gs of dough for each cookie.
- Give each cookie enough space to spread. Ensure you are not placing the cookies too close on the baking sheet. Each cookie should have enough space to spread properly. If you don’t leave enough space, the cookies will stick to one another while baking.
- Don’t overbake the cookies. One of the main reasons cookies turn out cakey instead of chewy is overbaking. Baking cookies is all about balance. You want to bake them long enough that the edges are set, but the center is still a little undercooked while making sure that the cookies are not too undercooked and soft. Every oven works differently, so you might have to experiment to find the right time and temperature balance to bake the cookies perfectly. If you’re unsure, remember that it’s always better to have an underbaked cookie than an overbaked one.
- Shape the cookies while they’re still hot. It’s likely that your cookies will not come out of the oven perfectly round, but here’s a secret tip that will help you make them perfectly round every time. As soon as the cookies come out of the love, place any circular object like a cookie cutter, a mug, or a jar lid on top of each individual cookie and swirl it around. The cookie will still be very soft, and the circular movement will shape the edges and result in a round cookie. Make sure to do this as soon as the cookies come out of the oven.
- Add sea salt to the finished cookies. A pinch of flakey sea salt can take a cookie from good to absolutely amazing. Always top cookies with sea salt after they come out of the oven to give them an extra kick of flavor.
Ready to turn your favorite hot chocolate into a cookie? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Hot Chocolate Cookies
Equipment
- Electric or stand mixer
- Baking tray
Ingredients
- 340 gs chocolate chips mix of milk and dark chocolate
- 225 gs unsalted butter
- 250 gs packed brown sugar
- 3 eggs
- 1 tsp vanilla essence
- 180 gs all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 10 gs corn flour
- 1/2 tsp salt
- 12 pieces chocolate (for topping) I used Lindt 70% chocolate bar
- 12 pieces marshmallows (for topping)
Instructions
- Melt the chocolate and butter in a heat-proof bowl in the microwave in 30 seconds increments until completely melted and combined. Set aside until ready to use.
- Combine the dry ingredients in a bowl – flour, baking powder, baking soda, corn flour, and salt. Set aside
- Add the brown sugar, eggs, and vanilla essence to another bowl and mix using a stand or electric mixer for 2-4 minutes until light and fluffy.
- Add the cooled melted chocolate and butter mixture into the egg mixture and mix for 2-3 minutes until combined. Then add the dry ingredients and mix again for 3-5 minutes until you have a thick batter.
- Wrap the dough in cling film and chill in the fridge for at least 2 hours or overnight. The dough will be too sticky to shape into cookie dough balls without chilling. Preheat the oven to 170 degrees Celsius when ready to bake and roll out equal-sized cookie dough balls on a baking tray lined with parchment paper.
- Bake the cookies for 10 minutes, until they spread properly, then remove from the oven and top each cookie with a chocolate piece and a marshmallow and place it in the oven for another 2-3 minutes until the marshmallow is toasted and gooey. Enjoy warm.
Notes
If you are looking for the perfect Christmas cookie, you cannot miss out on these hot chocolate cookies! I hope you enjoy this recipe as much as I did!
If you try this recipe, let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
