Description
Indulgent hot chocolate brownie cookies blend rich cocoa with gooey chocolate, creating a mouthwatering dessert that marries classic comfort with elegant sweetness. Chocolate enthusiasts and cookie lovers will savor each delectable bite of this irresistible treat.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 12 large marshmallows, cut in half (or 1 cup mini marshmallows)
- ¼ cup crushed candy canes or chocolate shavings (optional)
Instructions
- Preparation: Warm the oven to 350F (175C) and arrange parchment paper on two baking trays.
- Chocolate Fusion: Gently melt butter and chocolate chips in a microwave-safe bowl, stirring between 30-second intervals until silky smooth. Allow to cool momentarily.
- Liquid Harmony: Whisk eggs, sugars, and vanilla in a large bowl until the mixture becomes light and glossy, then integrate the melted chocolate thoroughly.
- Dry Ingredient Integration: Sift flour, cocoa powder, baking powder, and salt together. Gradually fold these dry elements into the wet mixture, creating a rich, dense dough.
- Forming and Baking: Distribute dough dollops onto prepared trays, ensuring generous spacing. Bake for 8-10 minutes until edges are firm but centers remain tender.
- Marshmallow Transformation: Extract cookies from oven and swiftly position marshmallow halves on each cookie. Return to oven for an additional 2 minutes, allowing marshmallows to puff and caramelize slightly.
- Cooling and Embellishment: Rest cookies on tray for 5 minutes, then transfer to a cooling rack. Optionally sprinkle with crushed candy canes or chocolate shavings while still warm.
- Serving Suggestion: Relish these decadent treats alongside a chilled milk or steaming hot chocolate for ultimate indulgence.
Notes
- Melt chocolate and butter slowly in short intervals to prevent burning, stirring between each microwave burst for smooth, glossy texture.
- Drop dough in uniform 2-tablespoon portions to ensure even baking and consistent cookie size, creating professional-looking results.
- Press marshmallow gently and quickly onto partially baked cookies to prevent over-spreading and maintain structured appearance.
- Substitute all-purpose flour with gluten-free blend, use dairy-free chocolate chips, and replace eggs with flax eggs for alternative dietary versions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg