Dark Hot Chocolate Cookies

The last few days have been pretty hot over here and there’s ice cream everywhere I look. I’ve had my fair share of ice creams the last month and I was curiously craving for some hot chocolate.

On winter evenings there is nothing better than curling up on the couch with a mug of thick, silky smooth hot chocolate. Summer, however, is not exactly the right time for that.

I thought it would be better to indulge my craving for hot chocolate in cookie form. I like to use dark chocolate whenever I’m making hot chocolate so I thought I should do the same for my cookies.

These Dark Hot Chocolate Cookies are incredibly delicious. They are really chocolate-ey and sinful and almost fudgy. They’re crisp on the outside and soft on the inside and they taste quite like dark hot chocolate.

No hot chocolate is complete without marshmallows so I topped these dark hot chocolate cookies with toasted marshmallows too. Just try one of these straight out of the oven and you’ll fall head over heels in love with them. They’re rich and indulgent and you’ll be in chocolate heaven!

You’ll get 12 cookies out of this recipe and I tend to not make any more than that, you know so I don’t feel guilty for eating so many!

Ingredients:

1 cup of dark chocolate

1/4 cup unsalted butter

2 large eggs

1/2 cup brown sugar

1/4 cup white granulated sugar

3/4 cup all purpose flour

1 tsp vanilla extract (I used vanilla paste)

2 tbsp unsweetened cocoa powder

1/4 tsp salt

3/4 tsp baking powder

12 marshmallows

 

• In a saucepan, melt your butter and dark chocolate over low heat. Stir constantly until the chocolate has completely melted and there are no chunks. Set aside to cool.
• Place the eggs, vanilla, brown sugar and white granulated sugar in a large mixing bowl. Beat until the ingredients have been well combined.
• Add the cooled melted chocolate to the eggs mixture and mix well again.
• Add the flour, baking powder, salt and cocoa powder and mix until well combined.
• Cover and chill in the refrigerator for an hour or two. The cookie mix will be quite loose but will firm up well enough to be scooped in the refrigerator.
• Preheat your oven to 325 degrees F and line your baking tray with parchment paper.
• Once the dough is firm enough to scoop, remove it from the refrigerator. Scoop about two tbsp of the dough on the baking tray. Place about 2 to 3 inches apart.
• Bake for about 8-10 minutes until the edges have just set and the center is still undercooked.
• Remove from the oven and place a marshmallow on each cookie. Push it down gently so that the marshmallow sticks to the cookie.
• Return the cookies to the oven for 3-4 minutes just until the marshmallows have puffed and slightly browned.
• Remove the cookies from the oven and allow to cool completely on the baking tray.