Hello, cookie lovers! If there’s nothing quite like a warm, gooey cookie fresh out of the oven, then get ready to fall head over heels with these gluten-free hot chocolate cookies. Imagine biting into a chewy cookie that melds rich dark chocolate with a delightful marshmallow surprise in the center. These cookies are perfect for those cozy nights in, when you want a sweet treat that soothes your soul and satisfies your cravings. So, grab your apron, and let’s create some delicious memories together!
Why This Recipe Is Worth Making
There are plenty of reasons to love this gluten-free hot chocolate cookie recipe, and I can’t wait to share them with you!
First, you’ll find that these cookies do not compromise on flavor. With dark chocolate and cocoa powder blended into the batter, each bite is rich and chocolatey, making you feel like you’ve just indulged in a winter wonderland treat. The optional instant espresso is an extra little ‘oomph’ that enhances the overall chocolate flavor without being too overpowering.
Second, who doesn’t love a warm, gooey marshmallow nestled within a soft cookie? The marshmallow fluff adds a whimsical touch to each bite, ensuring that your taste buds are not disappointed. Plus, they are gluten-free, making them perfect for friends and family with dietary restrictions but equally loved by everyone.
Lastly, these cookies come together relatively easily. Even if baking isn’t usually your thing, you’ll find that whipping up these cookies is a fun and rewarding experience. And trust me, the smell wafting through your home while they bake will be a delightful bonus. Trust me, everyone will want to know what you’re baking!
Step-by-Step: Making Gluten-Free Hot Chocolate Cookies
Let’s dive into the delicious process of making these cookies. With just a few simple steps, you’ll be on your way to cookie heaven!
Ingredients
Before we get started, here’s what you will need:
- 215 grams dark chocolate (64% – 70% dark)
- 113 grams unsalted butter (can be cold)
- 2 large eggs
- 1 large egg yolk
- 95 grams light brown sugar
- 95 grams granulated white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso (optional but recommended)
- ¾ teaspoon (3 grams) kosher salt
- 120 grams gluten-free multipurpose flour
- 20 grams hot cocoa mix (like Swiss Miss)
- 15 grams cocoa powder (unsweetened, Dutch processed)
- 1 teaspoon baking powder (4.5 grams)
- Marshmallow fluff as needed
Directions
- Make the Chocolate Butter Mixture: Begin by placing the dark chocolate in a heat-proof, microwave-safe bowl. Next, cut the unsalted butter into small cubes and place them in a saucepan over medium heat. Once the butter has melted, remove it from the heat and pour it over the chocolate. Allow the mixture to sit until the chocolate has melted.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two sheet trays with parchment paper. This will prevent the cookies from sticking, and cleanup will be a breeze.
- Whip the Eggs and Sugars: In the bowl of a stand mixer, combine the eggs, egg yolk, both sugars, kosher salt, vanilla extract, and instant espresso if using. Whip on medium-high speed until thick and fluffy, about 5 minutes.
- Sift Together Dry Ingredients: Time to prepare the dry ingredients! Sift together the gluten-free flour, hot cocoa mix, cocoa powder, and baking powder in a separate bowl.
- Combine Mixtures: Gently mix the melted butter and chocolate mixture until uniform. The heat from the butter should melt any remaining chunks of chocolate. If necessary, warm the mixture in the microwave for another 10-15 seconds until fully melted.
- Mix it Up: Once the egg and sugar mixture is fluffy and thick, reduce the mixer speed to low and pour in the chocolate-butter mixture. Mix until just combined for about 30-45 seconds, making sure to scrape down the sides of the bowl.
- Add Dry Ingredients: Switch to the paddle attachment of your mixer, then mix in the dry ingredients until remaining flour is roughly incorporated. Use a flexible spatula to fold in the remaining flour mixture from the bottom, ensuring everything is well combined.
- Scoop the Dough: Using a #20 cookie scoop (around 3 tablespoons), portion out the cookie batter onto your two sheet trays. Don’t worry if the batter looks a little loose; that’s normal!
- Add Marshmallow Fluff: Top the center of each cookie dough ball with a small spoonful of marshmallow fluff. If it’s too sticky, dipping the spoon in hot water can help it scoop more easily.
- Swirl the Fluff: If you wish, you can gently swirl the marshmallow fluff into the cookie dough with a skewer or toothpick.
- Bake the Cookies: Bake one tray at a time for about 11 minutes. You’ll know they’re ready when the tops have crinkled and are slightly domed.
- Shape into Round Cookies: For perfect round cookies, use a cookie cutter slightly larger than your baked cookies while they are still hot. This little trick will give them a polished look!
- Cool and Store: Allow the cookies to cool for 5-10 minutes on the pan before transferring them to a cooling rack.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. They might not last that long, though, everyone will be wanting seconds!
Best Ways to Serve Gluten-Free Hot Chocolate Cookies
These cookies are absolutely delightful on their own. However, here are a few serving suggestions to elevate the experience:
- Pair them with a warm glass of milk, hot chocolate, or a cup of coffee for that cozy vibe.
- For a special treat, you can serve them with a scoop of vanilla or peppermint ice cream on the side. The warm cookie and cold ice cream combination is simply heavenly!
- Don’t forget to sprinkle a bit of flaky sea salt on top right after they come out of the oven for a gourmet touch.
Tips to Make Gluten-Free Hot Chocolate Cookies
- Choose Quality Chocolate: Using high-quality dark chocolate will enhance the overall flavor significantly. Opt for brands that you love.
- Measure Accurately: Gluten-free baking can be finicky; make sure to measure your ingredients accurately, especially the flour.
- Chill Your Dough (Optional): If your kitchen is warm, consider chilling the cookie dough for about 30 minutes before baking to help the cookies maintain their structure.
- Experiment with Add-ins: Want to jazz things up even more? Consider adding in mini chocolate chips, nuts, or even swirls of peanut butter for a different flavor.
Delicious Variations of Gluten-Free Hot Chocolate Cookies
Now that you have the basic recipe down, here are some fun twists to try:
- Minty Delight: Add a few drops of peppermint extract for a festive take, or toss in some crushed candy canes if you’re feeling extra seasonal.
- Nutty Options: Fold in some nuts, such as walnuts or pecans, for added crunch and flavor.
- Chocolate Swirls: Instead of marshmallow fluff, try using chocolate hazelnut spread or peanut butter for a rich and nutty experience.
FAQs
1. Can I use other types of chocolate?
Absolutely! You can mix dark chocolate with semi-sweet or milk chocolate to adjust the sweetness to your liking.
2. Is there a vegan option for this recipe?
Yes! You can substitute eggs with flax eggs and replace butter with vegan butter or coconut oil. Just ensure the chocolate you choose is dairy-free!
3. Can these cookies be frozen?
Yes, you can freeze the cookie dough or baked cookies. Just place them in airtight bags, and they should last up to three months. Let them thaw before baking or enjoying!
Now that you’re armed with the ultimate guide to gluten-free hot chocolate cookies, I can’t wait for you to give them a try! Each bite is a warm hug, and I hope they bring you the same comfort and joy they bring me. Happy baking!
Print
Decadent Gluten-Free Hot Chocolate Cookies
- Total Time: 26
- Yield: 12 servings 1x
- Diet: Gluten-Free
Description
These gluten-free hot chocolate cookies blend rich dark chocolate with a delightful marshmallow surprise, making them the perfect treat for cozy nights.
Ingredients
- 215 grams dark chocolate (64% – 70% dark)
- 113 grams unsalted butter
- 2 large eggs
- 1 large egg yolk
- 95 grams light brown sugar
- 95 grams granulated white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso (optional)
- ¾ teaspoon kosher salt
- 120 grams gluten-free multipurpose flour
- 20 grams hot cocoa mix
- 15 grams cocoa powder (unsweetened, Dutch processed)
- 1 teaspoon baking powder
- Marshmallow fluff as needed
Instructions
- Begin by placing the dark chocolate in a heat-proof bowl and melting the butter in a saucepan over medium heat. Pour melted butter over chocolate and let sit until melted.
- Preheat oven to 350°F (175°C) and line two sheet trays with parchment paper.
- In a stand mixer, whip eggs, egg yolk, both sugars, salt, vanilla extract, and instant espresso until thick and fluffy, about 5 minutes.
- Sift gluten-free flour, hot cocoa mix, cocoa powder, and baking powder in a separate bowl.
- Mix melted chocolate-butter mixture into the egg-sugar mixture until combined.
- Switch to a paddle attachment and mix in dry ingredients until incorporated.
- Portion cookie batter onto sheet trays using a cookie scoop and top with marshmallow fluff.
- Bake for about 11 minutes, and for perfect round cookies, shape them using a cookie cutter while still hot.
- Allow cookies to cool for 5-10 minutes on the pan before transferring to a cooling rack.
Notes
Consider serving with warm milk or ice cream for an extra treat. Keep in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 11
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg