Probably the most insane cookies I’ve ever made, hot cocoa cookies are gooey, moist and my new favorite.
Since you most likely won’t inhale all eight cookies while warm…
…Or maybe you will if you are nice enough to share…
…just pop them in the microwave for a few seconds after they’ve been at room temperature for a while and the chocolate will become gooey and melty again.
It’s a beautiful thing.
To make matters even more beautiful, I’ve gotten together with a few of my foodie friends to buy a lucky person a $500 Amazon gift card!
Now that I’ve gotten you über excited for the giveaway, let’s back track and talk cookies some more. This is actually one of the last things I baked in our kitchen before we moved to Charleston less than two weeks ago and I’m still dreaming of them.
And while I’m not still dreaming of my 1950’s nasty wasty oven from our rental house, I am missing my ‘studio’ (aka the sunroom) terribly! The lighting was just perfect and made photographing these cookies a breeze.
Almost as easy as it was to eat them all.
Every last one.
So, before I make you drool all over your keyboard, don’t forget to scroll to the bottom to enter the $500 giveaway!
Hot Cocoa Cookies
adapted from Pixels + Crumbs
- 1 cup white whole wheat flour
- 1/3 cup natural cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 egg, at room temperature
- 1 tablespoon vanilla extract
- 5 ounces dark chocolate, I used 70% cacao, coarsely chopped
- jumbo marshmallows
- 4 ounce semi sweet baking bar, broken into 1/2″ squares
- In a small bowl, combine the flour, cocoa powder, baking soda and sea salt.
- Beat the butter and sugar together until combined. Beat in the egg and vanilla into the butter mixture until well combined (about 1 minute). Beat in the flour mixture until completely combined. Stir in the chocolate pieces.
- Shape the dough into a disk in plastic wrap and refrigerate for at least 3 hours or up to 1 day.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Roll 1/4 cup sized balls of the dough and place them on the baking sheet at least 2 inches apart.
- Bake for 8 minutes.
- Meanwhile, cut the jumbo marshmallows in half. Place a semi sweet baking square on the sticky side of the marshmallow.
- Take the cookies out of the oven and while still hot (DO NOT turn off the oven!), place the halved marshmallows chocolate side down onto the tops of each cookie. Place back in the oven for another 4 minutes or until the marshmallows are puffy.
- Allow the cookies to cool for 10 minutes before removing.
Servings: 8 giant cookies