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To make Soft Fudgy Hot Chocolate Cookies, here’s what you need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup chocolate chips - 1/2 cup mini marshmallows - Optional: Flaky sea salt for topping These simple ingredients make a rich, gooey treat. Each one plays a key role. The flour gives structure. Cocoa powder adds that deep chocolate flavor. Baking soda helps them rise, while salt enhances the sweetness. Using softened butter helps create a smooth dough. Brown sugar adds moisture and a hint of caramel. Granulated sugar adds sweetness and crunch. The egg binds everything together and adds richness. Vanilla extract gives a warm flavor. Chocolate chips and mini marshmallows bring gooey goodness to each bite. For an extra touch, flaky sea salt adds a burst of flavor that contrasts perfectly with the sweet chocolate. Gather these items before starting. You’ll be glad you did when these cookies come out warm and fudgy! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. This helps the cookies not stick. - In a medium bowl, sift together: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Set this mix aside to get an even blend. - In a large bowl, mix: - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - Use an electric mixer on medium speed. Beat for 3-4 minutes until it’s light and fluffy. - Add in: - 1 large egg - 1 teaspoon pure vanilla extract - Beat again until the mix is smooth and well blended. - Gradually add the dry mix to the wet mix. Stir gently until just combined. - Avoid overmixing; the dough should feel soft and sticky. - Carefully fold in: - 1 cup chocolate chips - 1/2 cup mini marshmallows - Make sure they are evenly spread throughout the dough for maximum gooeyness. - Use a cookie scoop or tablespoon to drop rounded dough onto the baking sheet. - Leave about 2 inches of space between each cookie. This allows room for spreading. - Bake the cookies for 10-12 minutes. The edges should be set, but the centers should stay soft and fudgy. - Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them hold their shape. To get that soft, fudgy texture, timing is key. Bake the cookies for 10-12 minutes. The edges should be set, but the centers should look soft. They will continue to cook as they cool. Avoid overbaking. If you do, the cookies will turn dry instead of fudgy. Also, let the dough rest. This helps the flavors meld, and the cookies will taste even better. When you mix your wet and dry ingredients, do so gently. Overmixing creates tough cookies. The dough should feel soft and slightly sticky. Accurate measurements are vital for perfect cookies. Use a kitchen scale for best results. For flour, spoon it into a measuring cup and level it off with a knife. Don't scoop directly from the bag. This packs the flour and makes your cookies dense. For cocoa powder, do the same. Pack it lightly for a precise measurement. Similarly, when measuring brown sugar, pack it firmly into the cup. This ensures you use the right amount for that rich, sweet flavor. Serve these cookies warm for the best taste. Pair them with a glass of milk or a cozy cup of hot chocolate. The sweetness of the cookies contrasts perfectly with the drink. For a fun presentation, stack the cookies on a colorful plate. Drizzle some melted chocolate on top for an extra treat. If you want to impress guests, sprinkle flaky sea salt on top just before serving. It adds a delightful crunch and enhances the flavor. Pro Tips Chill the Dough: If your dough feels too soft to handle, chill it in the refrigerator for 30 minutes. This helps the cookies maintain their shape while baking. Use Fresh Ingredients: Ensure your baking powder and cocoa powder are fresh for the best taste and texture. Stale ingredients can affect the rise and flavor of your cookies. Don’t Overbake: For fudgy cookies, underbake them slightly. They will continue to firm up as they cool on the baking sheet, giving you that perfect soft center. Experiment with Mix-ins: Feel free to substitute chocolate chips with other mix-ins like chopped nuts or different flavored chips to customize your cookies to your liking. {{image_4}} You can change the flavor of these cookies to match your mood. Here are some ideas: - Add a teaspoon of instant coffee for a mocha twist. - Swap out the chocolate chips for butterscotch or peanut butter chips. - Mix in a handful of chopped nuts for a crunchy bite. - Use flavored extracts like almond or mint for a unique taste. Feel free to mix and match these flavors. Each tweak makes the cookies special and fun. If you want a lighter cookie, try these swaps: - Use whole wheat flour instead of all-purpose flour for added fiber. - Replace butter with coconut oil for a dairy-free option. - Use less sugar or try a natural sweetener like honey or maple syrup. - Substitute mini marshmallows with dried fruit for a chewy texture. These changes let you enjoy cookies without the extra guilt. Make these cookies festive for the holidays. Here are some fun ideas: - Add peppermint extract and crushed candy canes for a holiday minty flavor. - Decorate with red and green sprinkles for a festive look. - Use shaped cookie cutters to create holiday-themed cookies. - Replace marshmallows with holiday-themed chocolates for a seasonal twist. These variations will make your cookies a hit at any holiday gathering. To keep your soft fudgy hot chocolate cookies fresh, store them in an airtight container. This helps maintain their rich, moist texture. You can place a slice of bread in the container. The bread keeps the cookies soft longer. For best results, store them at room temperature. Avoid putting them in the fridge, as cold air can dry them out. You can freeze the dough or baked cookies. To freeze the dough, scoop it into balls and place them on a baking sheet. Freeze them for about 1 hour until firm. Once frozen, transfer the cookie balls to a freezer bag. Remove as much air as possible before sealing. For baked cookies, let them cool completely. Then, wrap each cookie in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. These cookies stay fresh for about one week when stored properly at room temperature. If you freeze them, they can last up to three months and still taste amazing. Just remember to thaw them at room temperature before enjoying. This way, you keep the soft, fudgy goodness intact. Yes, you can! I often use semi-sweet or milk chocolate chips. You can also try dark chocolate for a richer taste. If you want a twist, mix in white chocolate chips. Each type of chocolate adds its own flavor. Experiment to find your favorite combo. You’ll know the cookies are done when the edges are set. The center should still look soft and fudgy. This means they will continue to bake as they cool. Aim for a baking time of 10 to 12 minutes. Keep an eye on them to avoid overbaking. Absolutely! You can prepare the dough a day ahead. Just chill it in the fridge until you’re ready to bake. This will keep your cookies fresh and tasty. You can also bake and store them. Just remember to keep them in an airtight container. To reheat cookies, use the microwave for about 10 seconds. This warms them up and keeps them soft. You can also use the oven. Preheat it to 350°F (175°C) and heat for 5 minutes. This method helps restore their fresh-baked texture. Baking cookies can be simple and fun. You learned about essential ingredients and clear steps. I shared tips for the perfect texture and fun variations. Storing cookies properly keeps them fresh longer. With these ideas, you can create tasty treats that everyone will love. Enjoy baking and sharing your new cookies, and let your creativity shine in the kitchen!

Soft Fudgy Hot Chocolate Cookies

Indulge in the deliciousness of Soft Fudgy Hot Chocolate Cookies that are perfect for any chocolate lover! This easy chocolate cookie recipe features fudgy chocolate cookies loaded with gooey chocolate chips and mini marshmallows. They’re soft and chewy, making them an irresistible treat. Bake a batch today and enjoy warm with a cup of hot chocolate. Save this soft cookie recipe for a sweet day! #HotChocolateCookies #FudgyChocolateCookies #ChocolateChipCookies #EasyChocolateCookieRecipe
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup semi-sweet or milk chocolate chips

1/2 cup mini marshmallows

Optional: Flaky sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside to ensure even distribution of the dry ingredients.

      In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Beat the mixture on medium speed for about 3-4 minutes, or until it becomes light and fluffy in texture.

        Add the large egg and pure vanilla extract to the buttery mixture. Beat again until fully incorporated and smooth.

          Gradually introduce the dry ingredient mixture into the wet mixture, stirring gently until all ingredients are just combined. Be careful not to overmix; the dough should be soft and slightly sticky.

            Carefully fold in the chocolate chips and mini marshmallows using a spatula, making sure they’re evenly spread throughout the dough to maximize gooey goodness in each cookie.

              Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving sufficient space (about 2 inches) between each cookie to allow for spreading while baking.

                If you wish, sprinkle a small pinch of flaky sea salt over each cookie before placing them in the oven to add a delightful contrast to the sweetness.

                  Bake the cookies in the preheated oven for 10-12 minutes. You want the edges to be set while the centers remain soft and fudgy; they will continue to firm up as they cool on the baking sheet.

                    After baking, allow the cookies to cool on the baking sheet for about 5 minutes. This will help them hold their shape before transferring them to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

                        - Presentation Tips: For an eye-catching display, stack the cookies on a decorative plate and drizzle warm melted chocolate over the top. Pair them with a steaming cup of hot chocolate for an indulgent and cozy treat!