Hot Chocolate Cookies

The warmth of a big mug of hot chocolate with tons of marshmallows and a little secret spice in a cookie form. 

It is now the time of the year where I want to try hot chocolate because it is starting to feel like Winter. In my neck of the woods the highs been in the 60's and the lows in the 40's so that is my Autumn and the beginning of Winter.

For me, I like my hot chocolate to be super chocolatey maybe a little spice like cinnamon with whipped cream and/or mini marshmallows, not too hot so it doesn't burn my tongue and made with milk not water like they say on the package.

How do you like your hot chocolate? Let me know in the comments.

__________________________________________________________________________________________

Hot Chocolate Cookies

Time

Prepping: 10 to 15 minutes
Chilling: At least 2 hours or overnight
Baking: 8 to 10 minutes

Ingredients

1 cup (2 sticks) Unsalted Butter, melted and cooled
2 1/2 cups Unbleached All Purpose Flour
3/4 cup Granulated Sugar
3/4 cup Dark Brown Sugar
1 cup Baking Cocoa
1 1/2 cups Chocolate Chips
3 eggs, room temperature
1 1/2 cups Miniature Dried Marshmallows
2 teaspoons Vanilla Extract
1 teaspoon Ground Cinnamon, can omit and add 1/2 teaspoon peppermint extract
1 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Fine Sea Salt
White chocolate drizzle, optional melt with 2 teaspoons of coconut oil
Red Candy Melts, optional

1. In a medium size saucepot, bring unsalted butter, sugar, vanilla extract and baking cocoa to a low boil for 5 minutes. Let it cool for 10 to 15 minutes before adding eggs.
2. In a separate bowl, whisk together 2 cups of flour, baking soda, baking powder, sea salt and cinnamon. Fold in cocoa mixtures to the flour.
3. Toss chocolate chips and dried marshmallows in the 1/2 cup of flour then fold in cocoa-flour mixture.
4. Cover and chill for at least 2 hours, I suggest let it chill longer.
5. Preheat oven to 325 degrees. Line cookies sheets with parchment paper. Scoop cookie dough with a cookie scoop or two tablespoons.
6. Bake for 8 to 10 minutes. Rotate halfway through baking. Let the cookies cool for 10 minutes on the cookie sheet then transfer to wired rack and it cool completely before consuming. Store in a cool place in an airtight container.
__________________________________________________________________________________________