Description
Delight in these warm, soft Hot Cocoa Cookies that combine rich cocoa flavor with gooey milk chocolate chips and sweet mallow bits for a comforting treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2½ cups all purpose flour
Add-ins
- 1 cup milk chocolate chips
- 1 cup mallow bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pure vanilla extract to enhance the flavor.
- Incorporate Cocoa Powder: On low speed, gradually add the unsweetened cocoa powder to the wet mixture until fully combined, giving the dough a rich chocolate base.
- Add Dry Ingredients: Add baking soda, baking powder, salt, and all-purpose flour to the bowl. Mix on low speed just until the dry ingredients are incorporated to avoid overmixing and ensure tender cookies.
- Fold in Chocolate and Mallow Bits: Gently fold the milk chocolate chips and mallow bits into the dough by hand to distribute evenly without breaking them up.
- Portion Dough: Using a medium cookie scoop or 2 tablespoons, drop spoonfuls of dough onto the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven on the center rack for 9 to 11 minutes or until the cookie centers appear set and no longer wet or glossy.
- Cool Cookies: Allow cookies to cool on the baking sheet for 3 minutes to set before transferring them to a wire rack to cool completely, preserving their chewy texture.
Notes
- For chewier cookies, slightly underbake by removing them at 9 minutes.
- Ensure butter is softened but not melted for proper creaming.
- You can substitute salted butter with unsalted butter and add an extra 1/4 teaspoon salt if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding a pinch of espresso powder to the dough can intensify the chocolate flavor.
