Hot Cocoa Brownie Cookies
Equipment
Ingredients
Main Ingredients
bitter or semisweet chocolate (chopped)
212 g
unsalted butter (room temperature)
80 g
white sugar (granulated)
50 g
brown sugar (packed)
126 g
eggs (room temperature)
2 piece
vanilla extract
5 ml
all-purpose flour (sifted)
89 g
cocoa powder (unsweetened)
23 g
hot cocoa mix
23 g
salt
2 g
milk powder
8 g
white chocolate chips
94 g
dehydrated mini marshmallows (dehydrated)
23 g
Instructions
Melt Chocolate and Butter
Gradually melt the butter and chocolate together in a microwave-safe bowl until smooth.
Add Cocoa Powder
Whisk in the cocoa powder while the mixture is still warm, then set aside to cool.
Whisk Eggs and Sugars
In a large bowl, whisk together the eggs and both sugars until the mixture becomes foamy.
Combine Wet Ingredients
Add the cooled chocolate mixture to the egg mixture and mix until well combined. Then add vanilla extract.
Add Dry Ingredients
Gently fold in the flour, milk powder, and salt until just combined.
Add Chocolate Chips and Marshmallows
Fold in the white chocolate chips and dehydrated mini marshmallows.
Chill Dough
Cover the bowl and refrigerate the cookie dough for 1 hour.
Preheat Oven
Preheat oven to 175°C (350°F).
Bake Cookies
Scoop cookie dough onto baking sheets and bake for 11-14 minutes until tops look set and slightly crackly.
Original recipe
Storage
Store in airtight container. Cookies will stay soft for up to 5 days at room temperature.
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