Hot Chocolate Cookies
Deliciously warm and gooey cookies infused with rich chocolate and a hint of peppermint, perfect for cozy gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with salted butter, omit extra salt.
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Mix-ins
- 1 cup chocolate chips (semi-sweet or dark)
- 1/2 cup mini marshmallows (optional)
- 1/4 teaspoon peppermint extract (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the egg and vanilla extract into the butter-sugar mixture and mix until fully combined.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Gently fold in the chocolate chips and mini marshmallows, if using.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving space between cookies.
Baking
- Bake for 12-15 minutes, or until the edges are set and tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If you prefer chewy cookies, check them at the 12-minute mark; for crisper cookies, leave them in for an extra minute or two. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.