Rich, chocolaty, and full of holiday cheer, I’ve something so sweet that even cupid would take notice. So, get your cup of hot cocoa ready – because this time around, we’re digging into an ooey-gooey batch of deliciousness AKA double chocolate hot cocoa cookies!
We’re doing a round of double chocolate hot cocoa cookies if you haven’t guessed by now. Think of it as a little festive fun – without all the mess and fuss that comes with baking!
Why Do We Love Double Chocolate Hot Cocoa Cookies?
Is that even a question? Double chocolate hot cocoa cookies scream the holidays. And when I say ‘scream,’ I mean they SCREAM it – in a way that’s so loud and cheerful it puts even Buddy the Elf to shame! ! They have a soft, chewy cookie texture that’s just begging to be devoured.
Plus, you don’t have to spend hours watching the clock – these cookies are done and ready to eat in under 30 minutes! Just mix up a few simple ingredients, pop them in the oven, and let that heavenly smell fill your home with warmth and joy.
What I love the most about these fudgy cookies from cupid’s kitchen is that they’re so easy to customize. Whether you’re into extra gooey marshmallows, more cocoa powder, or a few white chocolate chunks – you can create your special version with a few simple tweaks.
And best of all, they’re the perfect snack for indulging with a cold glass of milk!
What Goes into Making Double Chocolate Hot Cocoa Cookies?
Yielding the perfect cookies takes the simplest ingredients. The list is short, but the flavors are intense!
If you’re like a baking ninja, you can opt for the whole-wheat version. But if you’re like me, a lover of all things white and fluffy, stick to all-purpose flour. You’ll need 1 cup of this kitchen staple. Please measure it out with a measuring cup for the best results.
Give your cookies enough rise and lightness with one teaspoon of baking powder. Don’t add too much. It’ll make your cookies rise too high and taste bitter.
It is where the magic happens! Use three generous tablespoons of cocoa powder. The dark, the better, and make sure you sift it twice to get rid of any lumps. Depending on your taste preference, you can use Dutch-processed and natural cocoa powder.
Salt and Cinnamon:
To get that perfect balance of flavors, you’ll need 1/2 teaspoon of Himalayan pink salt and about 3/4 teaspoon of cinnamon. I know you’ll get tempted to add just a little more cinnamon (because it smells so heavenly), but don’t do it!
Why two sugars? Well, brown sugar adds a caramel-like flavor to the cookies, while white sugar adds texture. You’ll need 1/2 cup of white granulated sugar and 1/4 cup of brown sugar.
Besides these, you’ll need the regulars like unsalted butter, egg, and chocolate chips.
And voila! That’s all you need to make your double chocolate hot cocoa cookies.
Frequently Asked Questions
Can I Swap the All-Purpose Flour for a Different Type?
Yes, you can use whole wheat flour if you’d like. However, the texture of the cookies will be slightly different.
Can I Use Sugar-Free Cocoa Mix for Double Chocolate Hot Cocoa Cookies?
Nay! Please don’t. I’m afraid your cookies won’t taste as good.
Can I Bake the Double Chocolate Hot Cocoa Cookies for Less Time?
Yes, you can bake them for a shorter time if you like your cookies gooier rather than crunchy. Just adjust the baking time accordingly.
Do I Need to Freeze the Dough Before Baking It?
Honestly, it’s not a must. But I’ve noticed that freezing the dough for thirty minutes makes the cookies retain their shape better. Plus, the mini marshmallows remain intact and don’t burst out during baking. So, if you have the time, freeze away in an airtight container!
There you have it! With all the steps out of the way, you can now start baking your delicious double chocolate hot cocoa cookies. Let me know how it turns out! I can’t wait to hear about your baking adventure. Bon Appetit!
How to Make the Perfect Double Chocolate Chip Cookies?
The cookie dough is the heart of your yummy warm chocolate cookies, and you want to get it just right. So, pull out all your favorite dry ingredients from the pantry and create magic.
You’ll need all-purpose flour for the base. Mix it with baking powder and cocoa for that finger-licking-good chocolate flavor. Also, add some salt and a hint of cinnamon. The aroma and flavor of this spice will be a pleasant surprise in your cookies.
Next, you’ll want to add some flavor and fluff. Eggs, milk, vanilla essence, and sugars (YES! You’ll need two types of sugar). If you’re using a hand mixer, it’ll be best to cream the butter and sugar until light and fluffy. The low-speed setting will do the job for you if you’re using a hand mixer.
Now comes the job that’ll take all your self-control – melting silky butter with dark chocolate chips to create a chocolatey paste. Stir until you get a smooth and glossy texture, and then add it to your bowl of creamed sugar and butter. Throw in some extra milk chocolate chips and mix with a swift hand. I swear I’m drooling already!
Bake, bake, bake!
A preheated oven at 300°F is the best way to bake your cookies. Line a baking sheet with parchment paper and scoop out your cookie dough (I recommend using an ice cream scoop for best results). Make sure to leave enough space between each cookie. They’ll spread as they bake.
Bake for 16-18 minutes or until the edges are slightly golden brown. Take them out, let them cool down, and then prepare to feast!
To make the cookies party-ready, add some mini marshmallows and chocolate chips. Not just any chocolate chips – use semi-sweet chocolate chips for an amazing flavor. If you prefer dark love, use dark chocolate chips for the topping.
Double chocolate hot cocoa cookies
- 1 cup all-purpose flour
- 3 tbsp cocoa powder
- 3/4 tsp cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp himalayan pink salt
- 1 tsp baking powder
- 1.5 tsp vanilla extract
- 2 eggs
- 2 tbsp unsalted butter
- 2 tbsp milk
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1 cup mini marshmallows
- Preheat the oven to 300F and line a baking sheet with parchment paper lightly sprayed with nonstick spray.
- In a bowl whisk together the flour, cocoa, baking powder, cinnamon, and salt – set aside.
- In a separate bowl whisk both sugars, eggs, milk, and vanilla until smooth Stir in the flour mixture, mix until well combined.
- Melt the dark chocolate chips with the butter, either in the microwave or in a pan over medium heat stirring until smooth then add to the batter.
- Fold in the milk chocolate chips.
- Scoop out onto the line baking sheet and bake for 16 minutes or until cookies are set.
- Remove from the oven and immediately top with a few mini marshmallows, the heat from the cookies should allow the marshmallows to stick to the tops. Alternatively, you could place the marshmallows on the cookies 1 min before they are done baking, this will give you more of a melted marshmallow on top.