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
Scale
- 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