Description
Chocolate lovers rejoice with hot chocolate brownie cookies, where rich cocoa meets fudgy indulgence in one irresistible treat. Warm, gooey centers and crisp edges promise a delightful experience that draws you into pure winter comfort.
Ingredients
Scale
Main Chocolate Components:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
Binding Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Toppings:
- 12 large marshmallows (cut in half or 1 cup mini marshmallows)
- ¼ cup crushed candy canes or chocolate shavings
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining two baking sheets with parchment paper to ensure even baking and prevent sticking.
- Create a smooth chocolate base by melting butter and chocolate chips in a microwave-safe bowl, using 30-second intervals and stirring between each cycle. Allow the mixture to cool slightly to prevent scrambling the eggs.
- Whip together eggs, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until the mixture becomes light and thoroughly combined, creating a smooth foundation for the cookies.
- Gently incorporate the slightly cooled chocolate mixture into the egg mixture, stirring until fully integrated. In a separate bowl, sift flour, cocoa powder, baking powder, and salt to eliminate any potential lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring carefully until a thick, rich dough forms. Be careful not to overmix, which could lead to tough cookies.
- Portion the dough onto prepared baking sheets using a spoon or cookie scoop, creating uniform mounds approximately 2 inches apart to allow proper spreading during baking.
- Bake the cookies for 8-10 minutes, watching for set edges while maintaining soft centers. Remove from the oven and immediately top each cookie with a halved marshmallow, placing it cut-side down.
- Return the cookies to the oven for an additional 2 minutes, allowing marshmallows to puff and develop a light golden color.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes, which helps them set and prevents breaking when transferred to a wire rack.
- Optional: While marshmallows are still warm, sprinkle with crushed candy canes or chocolate shavings for an extra layer of flavor and visual appeal.
- Serve the cookies warm, ideally accompanied by a glass of cold milk or a steaming mug of hot chocolate for the ultimate indulgent experience.
Notes
- Achieve the perfect gooey texture by slightly underbaking the cookies, ensuring they remain soft and fudgy in the center.
- Prevent marshmallows from burning by watching them closely during the final 2-minute bake, removing them as soon as they turn golden and puffy.
- Customize the recipe for dietary needs by substituting gluten-free flour, using dairy-free chocolate, or replacing eggs with a plant-based alternative like flax eggs.
- Enhance flavor variations by adding a pinch of espresso powder to intensify the chocolate taste or sprinkling sea salt on top for a sweet-salty contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg