Hot Chocolate Cookies
This past weekend was my annual holiday baking weekend. This year I baked six different types of cookies to share and enjoy over the holidays. I stuck with my annual go-to’s for five of the cookies and decided to try something new for the last variety. This Hot Chocolate Cookie recipe is a spinoff of my all-time favourite chocolate chip cookie recipe by Displaced Housewife, her Dark Chocolate Olive Oil Cookies. The olive oil sounds like an odd addition, but trust me, it gives the cookies the most incredible gooey-without-being-too-gooey texture. Don’t knock it until you try it!
Table of Contents
- The 2021 Holiday Cookie Roster (with recipe links!)
- Hot Chocolate Cookie Ingredients
- Step 1—Prepare the Cookie Dough
- Step 2—Scoop and Chill
- Step 3—Bake the Hot Chocolate Cookies
- More Festive Recipes for the Holidays
The 2021 Holiday Cookie Roster
Chatelaine Pecan Icebox Cookies with Cherries
Soft Gingerbread Tiles with Rum Butter Glaze
Canadian Living Sugar Cookies
Hot Chocolate Cookies (this recipe hehe)
Cranberry, Oat, and White Chocolate Biscuits
Hot Chocolate Cookie Ingredients
To make these cookies, you will need the following ingredients:
- 260 grams (1½ cups) light brown sugar
- 106 grams (1/2 cup) white sugar
- 114 grams (1/2 cup) salted butter
- 1/2 cup olive oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 330 grams (2¼ cups) all-purpose flour
- 62 grams (3/4 cup) cacao powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 145 grams (1 cup) chopped dark chocolate
- 50 grams (1 cup) mini marshmallows
- 85 grams (1/2 cup) crushed candy cane pieces
Step 1—Prepare the Cookie Dough
Preheat the oven to 375°F and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar. Add the olive oil, eggs, and vanilla. Continue to beat on medium speed until smooth and creamy, about 2 minutes.
In a large bowl, sift together the flour, cacao powder, baking powder, baking soda, and salt.
Use a baking spatula to fold the dry mixture into the wet until just combined. Add in the chocolate chips, marshmallows, and crushed candy canes (if using) and fold until well dispersed.
Step 2—Scoop and Chill
Using a medium cookie scoop (about 2 tablespoons), scoop the dough onto the prepared baking sheets, spreading the cookies about two inches apart. I like to dip the scoop in a glass of water every couple of scoops to prevent sticking.
Transfer the baking sheets to the freezer to allow the dough to chill for 10 minutes before baking. This delays the spreading of the cookies while they bake, which results in a deliciously gooey middle (aka my kryptonite).
Step 3—Bake the Hot Chocolate Cookies
Remove the cookie dough from the freezer and pop the tray in your preheated oven. Bake for about 12 minutes. The cookies will look a bit undercooked when you remove them, but that’s good! They will firm up as they cool. Allow the cookies to cool on the tray for 6 minutes before transferring to a cooling rack to finish the cooling process. Store the cookies in an airtight container for up to a week, or freeze to enjoy later.
More Festive Recipes for the Holidays
If you loved my Hot Chocolate Cookies, be sure to try these other festive holiday treats:
White Chocolate & Pistachio Cookies with Cranberries
If you make these cookies, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Have a safe and wonderful holiday season, everyone! 🙂
Hot Chocolate Cookies
Ingredients
- 260 grams light brown sugar (1½ cups)
- 106 grams white sugar (1/2 cup)
- 114 grams butter* (1/2 cup)
- 1/2 cup olive oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 330 grams all purpose flour (2¼ cups)
- 62 grams cacao powder (3/4 cup)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 145 grams chopped chocolate (1 cup)
- 50 grams mini marshmallows** (1 cup)
- 85 grams crushed candy canes (1/2 cup)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar. Add the olive oil, eggs, and vanilla. Continue to beat on medium speed until smooth and creamy, about 2 minutes.
- In a large bowl, sift together the flour, cacao powder, baking powder, baking soda, and salt.
- Use a baking spatula to fold the dry mixture into the wet until just combined. Add in the chocolate chips, marshmallows, and crushed candy canes (if using) and fold until well dispersed.
- Using a medium cookie scoop (about 2 tablespoons), scoop the dough onto the prepared baking sheets, spreading the cookies about two inches apart. I like to dip the scoop in a glass of water every couple of scoops to prevent sticking.
- Transfer the baking sheets to the freezer to allow the dough to chill for 10 minutes before baking. This delays the spreading of the cookies while they bake, which results in a deliciously gooey middle (aka my kryptonite).
- Remove the cookie dough from the freezer and pop the tray in your preheated oven. Bake for about 12 minutes. The cookies will look a bit undercooked when you remove them, but that's good! They will firm up as they cool. Allow the cookies to cool on the tray for 6 minutes before transferring to a cooling rack to finish the cooling process. Store the cookies in an airtight container for up to a week, or freeze to enjoy later.
Amazingly delicious and so festive!
Great content! Keep up the good work!