Hot Chocolate Cookies
Building from the base of my favourite chocolate chip cookie recipe ever, Hot Chocolate Cookies bring a fun and festive twist to the classic CCC. Brimming with candy cane pieces, marshmallows, and chunks of chocolate, these cookies are a holiday hit!
Servings 30 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.
Notes
* I use Earth Balance Buttery Sticks to make this recipe dairy-free, and they work like a charm! Regular butter would also work perfectly here.
** I use Dandies Vegan Mini Marshmallows here because they are vegetarian-friendly; of course, any mini marshmallows would work here :)