Hot Chocolate Cookies
Recipe type: High Altitude Baking
  • ½ cup unsalted butter
  • 12 oz bag semisweet chocolate chips
  • 1¼ cups packed light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 16 marshmallows, cut in half
  • Cinnamon sugar or cocoa powder to dust, optional
  1. Melt the butter and chocolate together in a saucepan over medium heat. Stir constantly to make sure it doesn't burn along the bottom. Remove from heat and let stand for 5 minutes to cool slightly.
  2. Combine the brown sugar, eggs, and vanilla.
  3. Add the cooled chocolate mixture and stir until smooth.
  4. Add the cocoa powder, flour, baking powder, and salt. Stir just until combined.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
  6. After the dough has chilled, pull it from refrigerator. If it's too firm to scoop, let it temper for 5-10 minutes at room temperature.
  7. Preheat your oven to 350 F.
  8. Scoop tablespoons onto parchment-lined baking sheets and flatten slightly. Space the dough about 2 inches apart.
  9. Bake the cookies for 10 minutes. Remove from the oven and top with the marshmallow halves. Bake another 2 minutes until the marshmallows have puffed.
  10. Let the cookies cool at least 5 minutes before eating.
  11. Makes about 24 cookies.
Recipe by High Altitude Bakes at